Easy Sweet Cucumber Salad
Quick and Easy Sweet Cucumber Salad made with crisp cucumbers, slices of red onion and fresh dill all tossed in a tangy vinaigrette that comes together in less than 10 minutes! Perfect summer side dish that is light and refreshing!
Servings: 4 Servings
Ingredients
- 2 English cucumbers thinly sliced
- 1/2 teaspoon salt
- 1/2 red onion thinly sliced
- 2 tablespoons fresh dill chopped
- 3 tablespoons white wine vinegar
- 2 teaspoons honey or maple syrup
- Cracked black pepper to taste
Instructions
- Salt and drain cucumbers. After you slice the fresh cucumbers into thin slices (or half moons) using a sharp knife or mandoline, place the cucumbers in a colander in the sink and sprinkle them with a little salt. This is a little trick I do that helps draw out excess water from the cucumbers keeping them nice and crisp for our salad. Then just pat them with a paper towel.
- Make the dressing. In a small bowl, whisk together the white vinegar and honey until the honey is completely dissolved.
- Toss together the salad! Add the sliced cucumbers, red onion and dill to a large bowl and stir everything together with the sweet vinaigrette. Take a bite and season with sea salt and black pepper, as needed.
- Cover and chill the salad in the fridge for about 15 to 30 minutes before serving. Enjoy!
Notes
Prepping & Storage: You can slice the cucumbers and red onion up to a day in advance and store them separately in airtight containers in the refrigerator. For the best texture, wait to toss everything with the dressing until a few hours before serving. Store leftover cucumber salad in an airtight container in the refrigerator for up to 2 to 3 days, keeping in mind that the cucumbers will soften and release more liquid as they sit. Give the salad a good toss before serving and drain off any excess liquid, if needed.
Nutrition
Serving: 1/4th of salad | Calories: 44kcal | Carbohydrates: 10.3g | Protein: 1.2g | Sodium: 294.6mg | Fiber: 1.3g | Sugar: 6.2g