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Fresh cucumber and red onion salad with dill in a wooden bowl with wooden serving utensils
Olivia

Cucumber Salad Variations

Cucumber Salad Variations You’ll Love! Try these fresh, easy recipes plus tips to keep your salad crisp, flavorful, and ready for any summer meal.
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Prep Time 10 minutes
20 minutes
Total Time 30 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: International (Greek, Asian, American)
Calories: 40
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • 2 English cucumbers very thinly sliced (or about 6 Persian cucumbers as an alternative)
  • ½ large red onion very thinly sliced
  • ¼ cup white wine vinegar or rice vinegar or mild white vinegar if you prefer no wine
  • 1 tablespoon honey or agave nectar vegan option
  • 1 teaspoon sea salt
  • 2 tablespoons fresh dill chopped
  • Chopped fresh chives optional, for garnish
  • Freshly ground black pepper to taste

Method
 

  1. Preparation Method
  2. Thinly slice the cucumbers and red onion. A mandoline works best for even, paper-thin slices, but a sharp knife does the job too.
  3. Combine the sliced cucumbers and onion in a large bowl. Add the vinegar, honey or agave, and sea salt. Toss everything well so the veggies are evenly coated and the dressing is well mixed.
  4. Chill the salad for about 20 minutes. This step helps the cucumbers soak up the tangy dressing and draw out excess water.
  5. After chilling, transfer the salad to a clean serving dish, leaving any extra water behind in the mixing bowl. This keeps your cucumber salad from turning soggy.
  6. Sprinkle with fresh chopped dill and chives, if using. Add a few grinds of black pepper to taste.
  7. Serve immediately, or keep it chilled until you’re ready to enjoy. This crisp, tangy cucumber salad makes the perfect fresh side for summer picnics or barbecues!

Notes

 Nutrition Information (Per Serving)

Nutrient
 Amount
Calories
 40 kcal
Fat
 0.5 g
Saturated Fat
 0.1 g
Carbohydrates
 9 g
Fiber
 1 g
Sugar
 4 g
Protein
 1 g
Sodium
 180 mg