Description

A fast, refreshing, and crunchy side dish made with crisp cucumbers, fresh dill, and a tangy-sweet vinegar dressing. Perfect for summer dinners and meal prep.

Ingredients

Scale

3 large English cucumbers, sliced into half-moons (about 1.5 lbs / 700g)
½ medium red onion, thinly sliced (about 50g)
½ cup fresh dill, chopped (about 15g)
¼ cup apple cider vinegar (60ml)
2 tablespoons granulated sugar (25g)
2 tablespoons vegetable oil (30ml)
1 teaspoon kosher salt (6g)
½ teaspoon freshly ground black pepper

Instructions

Wash cucumbers and slice them into ¼-inch thick half-moons. If using regular cucumbers, sprinkle with salt, let sit for 15 minutes, then rinse and drain to remove excess moisture.
Thinly slice the red onion into half-moons. If sensitive to raw onion, soak slices in ice water for 10 minutes, then drain and pat dry.
In a small bowl, whisk together apple cider vinegar, sugar, vegetable oil, salt, and black pepper until the sugar is completely dissolved.
In a large mixing bowl, combine the sliced cucumbers, onions, and chopped fresh dill.
Pour the dressing over the vegetables and toss gently but thoroughly to coat everything evenly.
Cover and refrigerate for at least 10 minutes, or up to 2 hours, to allow flavors to meld.
Before serving, drain any excess liquid if necessary. Toss again and serve chilled.

Notes

For extra crunch, salt regular cucumbers and drain them before mixing. The salad tastes better after chilling for 1-2 hours. Store in an airtight container in the fridge for up to 3 days. Do not freeze as cucumbers will become mushy.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 45
Sugar: 4
Sodium: 220
Fat: 2
Carbohydrates: 6
Fiber: 1
Protein: 1

Keywords: cucumber salad, dill salad, summer side dish, easy salad, healthy side, gluten-free, dairy-free, meal prep