Cucumber Salad
from kristineskitchenblog.comThis cucumber salad is light and refreshing, with cucumber, red onion and a tangy vinegar dressing. It's one of our favorite side dishes for a summer cookout, perfect served with grilled meats, baked chicken or salmon.
Servings: 6 servings
Calories: 32kcal
Ingredients
- 2 English cucumbers
- ½ small red onion thinly sliced, about ½ cup
- ¼ cup apple cider vinegar
- 1 tablespoon honey
- ¾ teaspoon fine sea salt or coarse kosher salt* or to taste
- ¼ teaspoon freshly ground black pepper or to taste
- 1 tablespoon chopped fresh dill
Instructions
- Thinly slice the cucumbers and place them in a large bowl. (You do not need to peel or seed them.)2 English cucumbers
- Add the sliced red onion to the bowl with the cucumbers.½ small red onion
- In a small bowl, whisk together the apple cider vinegar, honey, salt and pepper until well combined.¼ cup apple cider vinegar, 1 tablespoon honey, ¾ teaspoon fine sea salt or coarse kosher salt*, ¼ teaspoon freshly ground black pepper
- Pour the dressing over the cucumbers and onions in the bowl. Toss to combine.
- Add the chopped fresh dill and toss to mix. Serve immediately, for best results.1 tablespoon chopped fresh dill
Video
Notes
- Salt: If using regular table salt, start with half of this amount of salt and then adjust as needed, to taste.
- Make Ahead: This salad is best served right after making it, but it can be made up to 2 hours ahead and stored in the refrigerator until serving. As they sit in the dressing, the cucumbers will lose some of their firmness, but they will also absorb more flavor from the dressing.
- Make Ahead Tip: To prevent a soggy salad if you plan to serve it later, you can drain some water out of the cucumbers before preparing the recipe. To do this, place the sliced cucumbers in a colander and sprinkle them with up to 1/2 teaspoon salt. Stir and then place the colander over a bowl. Let the cucumbers sit for about 30 minutes to let the excess moisture drain out. Since you salted the cucumbers, reduce the salt in the dressing and then season the salad with salt to taste.
- Storing Leftovers: Leftover cucumber salad will still be good after storing in the fridge for a day, but it will be more watery and less crisp since the cucumbers will lose some of their water over time.
Nutrition
Calories: 32kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 294mg | Potassium: 172mg | Fiber: 1g | Sugar: 5g | Vitamin A: 111IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg
