Cucumber Salad
Yield: 6 servings
Calories: 43kcal
An easy homemade cucumber salad with a tangy vinegar dressing. Thinly sliced pickled cucumbers and onions mix with zesty dill for a healthy and refreshing summer salad.
Ingredients
- ½ cup (120 ml) white vinegar
- ¼ cup (60 ml) water
- ¼ cup (60 ml) honey
- 1 ½ teaspoons (9 g) kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped dill
- 1 pound (454 g) English cucumber, cut into ⅛-inch thick slices
- 1 cup (114 g) red onion, cut into ⅛-inch thick slices
Instructions
- Make Vinegar Dressing - In a medium bowl, whisk together the vinegar, water, honey, salt, and black pepper until the salt is dissolved; some larger grains may remain.
- Slice Vegetables - Cut the cucumbers and red onion into ⅛-inch thick slices.
- Mix Vegetables & Dressing - Add the sliced onions and cucumbers to the vinegar mixture, and stir to combine.
- Chill Salad - Cover the bowl and refrigerate for 60 minutes, stirring halfway through. Refrigerate the salad in an airtight container for up to 5 days.
- Drain & Season - Right before serving, drain the vegetables. Taste and season with more salt and pepper as desired.
- Garnish with Dill & Serve - Stir in the fresh dill, then transfer to a serving bowl.
Notes
- Recipe Yield: 3 cups
- Serving Size: ½ cup
- Sweetener substitution: Use granulated sugar or pure maple syrup instead of honey.
- Vinegar substitution: Use white wine, rice wine, or champagne vinegar instead of white vinegar. Apple cider or red wine vinegar can be used but will yield some color change in the vegetable.
Nutrition
Calories: 43kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 198mg | Potassium: 150mg | Fiber: 1g | Sugar: 7g | Vitamin A: 79IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg
Recipe Link