Cucumber Onion Salad Recipe
This crunchy, tangy, lightly sweet and refreshing cucumber and onion salad recipe gets an extra boost of bright and delicious flavors from chopped dill and a touch of honey. It's the perfect summer side dish or fresh sandwich topping!
Servings: 4 - 6 servings
Calories: 50kcal
Ingredients
- 2 english cucumbers sliced thin
- ½ cup thinly sliced red onion
- 1 tablespoon fresh chopped dill
- 1 clove garlic minced
- 3 tablespoons red wine vinegar
- 2 tablespoons water
- 1 tablespoon honey or agave syrup
- Salt and pepper
Instructions
- Thinly sliced the cucumbers into 1/16 - 1/8 inch slices. Then cut a red onion into quarters. Finley sliced the quarters into short thin strips. Chopped the dill, and minced the garlic. *If you have a mandolin slicer this is a great time to use it to have perfectly thin even slices of cucumber and onion.
- Set out a medium bowl. Combine the cucumbers, onion slices, dill, and garlic.
- Pour the vinegar, water, and honey over the top. Then sprinkle on 1 teaspoon salt and ½ teaspoon of black cracked pepper. Toss the salad until the honey has dissolved and the garlic and dill are well distributed.
- Cover and let the salad rest for at least 15 minutes. If planning to serve later, place in the refrigerator and chill.
Video
Notes
- Storing Leftovers - Keep the salad in an airtight container and store in the refrigerator for up to a week.
- Make Ahead - Cucumber onion salad with dill is a great dish to prep ahead of time! Make it a day or two before you plan to serve, and keep it covered in the fridge.
Nutrition
Serving: 4oz | Calories: 50kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 5mg | Potassium: 261mg | Fiber: 1g | Sugar: 8g | Vitamin A: 166IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 1mg