Description
A refreshing and tangy cucumber salad with a hint of dill, perfect for a summer side dish. This easy no-cook recipe is quick to prepare and is a great accompaniment to any meal.
Ingredients
Scale
Cucumbers:
- 2 large cucumbers (thinly sliced)
Red Onion:
- ½ small red onion (thinly sliced)
Dressing:
- ¼ cup white vinegar
- 1 tablespoon apple cider vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh dill (chopped, or 1 teaspoon dried dill)
Instructions
- Dressing: In a large bowl, combine the white vinegar, apple cider vinegar, sugar, olive oil, salt, and black pepper. Whisk until the sugar is dissolved.
- Combine: Add the sliced cucumbers and red onion to the bowl and toss until well coated.
- Add Dill: Sprinkle in the dill and mix again.
- Chill: Cover and refrigerate for at least 30 minutes before serving to allow flavors to develop.
- Serve: Serve chilled or at room temperature.
Notes
- For extra crunch, add thinly sliced radishes.
- This salad can be made a day ahead—the flavors get even better over time.
- Use seedless cucumbers or English cucumbers for best texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Sugar: 4g
- Sodium: 220mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
