Print
Ingredients
Scale
- 4 cups thinly sliced cucumbers (about 2 large cucumbers)
- 1 tablespoon kosher salt
- ¾ cup thinly sliced red onion
- 1 tablespoon minced fresh dill
- ¼ teaspoon red pepper flakes (optional)
- ½ cup white wine vinegar (or apple cider vinegar)
- ½ cup sugar (or pure maple syrup)
Instructions
- Thinly slice the cucumbers using a mandoline or knife.
- Sprinkle cucumbers with kosher salt and let rest for 30 minutes.
- Rinse the cucumbers to remove excess salt and pat dry.
- Combine cucumbers, red onion, and dill in a serving bowl.
- Whisk together vinegar and sugar until dissolved.
- Pour dressing over the salad and toss to coat.
- Refrigerate for at least 2 hours before serving.
Notes
Use fresh cucumbers for optimal crunch.
Adjust the vinegar and sugar to your taste.
This salad tastes better when made a few hours in advance.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Calories: 80
- Sugar: 9
- Sodium: 400
- Fat: 0.5
- Saturated Fat: 0
- Unsaturated Fat: 0.5
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 1
- Cholesterol: 0