Cucumber Onion Salad
This Cucumber Onion Salad recipe is refreshing and perfect for summer! Crisp cucumbers and sliced onion are tossed in a delicious vinegar dressing for a bright and flavorful dish. Serve this salad alongside grilled chicken, fish, or meat.
Servings: 6
Ingredients
- 3 English (hothouse) cucumbers unpeeled (approximately 2 pounds)
- 1/2 medium onion thinly sliced
- 1 1/2 tablespoons salt preferably sea or kosher salt
- 1/2 cup distilled white vinegar
- 2 tablespoons water
- 4 tablespoons granulated sugar
- Freshly ground black pepper to taste
- 1/2 cup chopped fresh dill
Instructions
- Thinly slice the cucumbers by hand or with a mandoline.
- Place the cucumber slices in a colander set in the sink or over a bowl. Sprinkle with the salt; toss to coat. Let stand for approximately 30 minutes, stirring occasionally.
- Meanwhile, combine the vinegar, water, and sugar in a small mixing bowl. Stir until the sugar is dissolved. (This may take a few stirs to get it fully dissolved.)
- Drain the cucumbers well and pat dry.
- Transfer the cucumbers to a serving bowl. Add the dressing and stir.
- Stir in the fresh dill and add black pepper to taste.
- Refrigerate up to 2 hours or serve immediately.
Notes
SUBSTITUTIONS:
- Apple cider vinegar or white wine vinegar can be used instead of white distilled vinegar.
- Use a mandolin slicer to cut the cucumber slices, saving time and ensuring they are all the exact same size.
- Salting the cucumbers beforehand draws out excess water, making the salad overall more flavorful.
- Can be made beforehand if you plan to serve it relatively soon after making it.
- Another option is to prep the dressing and sliced cucumbers and combine them when serving the dish.
Nutrition
Serving: 1 | Calories: 62kcal | Carbohydrates: 15g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 1751mg | Potassium: 264mg | Fiber: 1g | Sugar: 11g | Vitamin A: 460IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 1mg