Jkawe

Vegetarian

Cucumber Onion Salad

This Cucumber Onion Salad is a simple salad mixing together crisp cucumbers, thinly sliced red onion and tossed in a light tangy dressing with fresh dill. It makes a great side dish to bring to a get together, bbq or picnic. It pairs nicely with grilled meats and seafood!

  • Prep20 min
  • Total20 min
  • Makes6 servings
  • Calories42
Cucumber Onion Salad

Method

  1. 1

    Prepare the cucumbers and onion: wash the cucumbers and slice off the ends. Using a sharp knife or mandolin slicer, thinly slice the cucumbers into 1/4-inch thick rounds.

  2. 2

    Place the sliced cucumbers in a colander and sprinkle with a pinch of salt. Let sit for 10-15 minutes to release some moisture. Rinse with water to remove excess salt.

  3. 3

    Transfer the drained cucumbers to a large bowl.

  4. 4

    Thinly slice the red onion and add it to the bowl with the cucumbers.

  5. 5

    In a small bowl whisk the white wine vinegar, honey, chopped dill, 1/4 teaspoon salt and black pepper until combined.

  6. 6

    Pour the salad dressing over the cucumber and onion slices and gently toss to coat everything evenly.

  7. 7

    Cover the salad bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. This can be made up to 2 hours in advance.

  8. 8

    Taste and adjust seasoning as needed.

  9. 9

    Serve chilled, garnished with extra dill sprigs if desired.

Notes

Salt the cucumbers before you start the dressing. Slice, sprinkle with salt, let sit 10 to 15 minutes in a colander, then rinse well. This is what keeps the salad crispy instead of watery. English or Persian cucumbers are best here -- thin skin, fewer seeds, no peeling needed. If using a regular cucumber, peel it first. White wine vinegar gives a rounder, less sharp flavor than plain white vinegar. Red wine vinegar also works. Honey balances the vinegar without making the salad sweet. Maple syrup or agave work as substitutes. Fresh dill is strongly preferred. If substituting dried dill, use 2 teaspoons. Refrigerate for at least 30 minutes before serving. The salad keeps for up to 3 days. Drain any pooled liquid and add a splash of vinegar before serving leftovers.

Per serving

  • Carbs10 g
  • Protein1 g
  • Fat0.1 g
  • Fiber1 g

Also filed under

Vegetarian Salads

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