Description

A quick, 10-minute side dish featuring crisp cucumbers and fresh dill. The secret to its texture is salting and draining the cucumbers to remove excess moisture, ensuring a crunchy salad that stays fresh for hours.

Ingredients

Scale

3 large English cucumbers (about 1.5 lbs / 700g)
1/2 cup packed fresh dill (about 30g)
1/2 medium red onion, thinly sliced (about 60g)
1 tablespoon kosher salt
1/3 cup apple cider vinegar (80ml)
2 tablespoons granulated sugar (25g)
2 tablespoons vegetable oil (30ml)
1/2 teaspoon freshly cracked black pepper

Instructions

Wash cucumbers. Using a vegetable peeler, slice them lengthwise into thin ribbons and place in a large bowl.
Sprinkle the kosher salt evenly over the cucumber ribbons and toss to coat. Let sit for 10-15 minutes to draw out moisture.
Pour cucumbers into a colander and rinse briefly under cold water to remove excess salt. Squeeze out as much water as possible with your hands and return to the clean bowl.
In a small jar or bowl, whisk together apple cider vinegar, sugar, vegetable oil, and black pepper until the sugar is dissolved.
Add the thinly sliced red onion and snipped or chopped fresh dill to the cucumbers. Toss gently.
Pour the dressing over the mixture and toss well to coat. Taste and adjust seasoning if needed.
Let sit in the fridge for at least 5 minutes before serving to allow flavors to meld.

Notes

The key to this recipe is patience during the salting step. Do not skip the 10-15 minute wait or the rinsing/squeezing step, as this ensures the salad remains crunchy and not watery. For best texture, serve within 2-3 hours of dressing. It can be stored in the refrigerator for up to 2 days, but will soften over time.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 45
Sugar: 5
Sodium: 350
Fat: 2
Carbohydrates: 7
Fiber: 2
Protein: 1

Keywords: cucumber salad, dill salad, weeknight sides, healthy side dish, gluten-free, vegan, low calorie, meal prep, crunchy salad