Cucumber Dill Salad (Easy, Crunchy & Vinegar-Based)
This easy cucumber dill salad is light, crisp, and refreshing, made with thinly sliced cucumbers, red onion, and a simple tangy vinaigrette. It’s the kind of fresh, no-fuss side dish that goes with just about everything. Perfect for spring and summer meals, potlucks, or when you need something quick and cooling.
Servings: 4
Ingredients
- 2 English cucumbers thinly sliced
- 1/2 small red onion very thinly sliced
- 3 tablespoon(s) fresh dill finely chopped
- 4 tablespoon(s) rice vinegar or white wine vinegar
- 1 tablespoon(s) maple syrup or sugar
- 3/4 teaspoon(s) salt plus more to taste
- Freshly ground black pepper to taste (I like lots)
Instructions
- Mix the salad: In the bottom of a large bowl, whisk the vinegar, maple syrup, salt, and pepper. Add the cucumber, red onion, and dill, and toss very well until everything is evenly coated.
- Chill (optional but recommended): For best flavor, let the salad rest in the fridge for 10–20 minutes before serving. Toss again, taste, and add more salt and pepper if needed.
Notes
Storage: Best served fresh but will keep in an airtight container in the fridge for up to 2 days. The cucumbers will release liquid as it sits, so give it a quick toss before serving.
Slicing tip: For the best texture, slice the cucumbers and onion very thinly (a mandoline works great if you have one).
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 45kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 441mg | Potassium: 255mg | Fiber: 1g | Sugar: 6g | Vitamin A: 181IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 0.5mg
Find it online:
https://www.easyveganmealplan.com/recipe/cucumber-dill-salad-easy-crunchy-vinegar-based/