cucumber salad
Crisp, cool, and ready in minutes, this cucumber salad is the ultimate no-cook side dish—perfect for hot days, quick dinners, and even picky eaters.
Print Pin Servings: 4
Calories: 65kcal
Cost: 5$
Equipment
- 1 Sharp knife or mandoline (For slicing cucumbers evenly)
- 1 Cutting board
- 1 Mixing bowl (For combining salad ingredients)
- 1 Small bowl (For whisking dressing)
- 1 Colander (For draining salted cucumbers)
- 1 Measuring spoons
- 1 Garlic press (Optional) (Makes mincing garlic easier)
Ingredients
- 2 English cucumbers - Or 4 Persian cucumbers
- ¼ Red onion - Thinly sliced
- 2 tablespoon Fresh dill - Chopped
- 2 tablespoon White vinegar - Or rice vinegar
- 1 tablespoon Olive oil - Extra virgin preferred
- 1 teaspoon Sugar - Or honey
- ½ teaspoon Salt - Plus extra for salting cucumbers
- ¼ teaspoon Black pepper - Freshly ground
- 1 Garlic clove - Minced
Instructions
- Wash and thinly slice cucumbers. Optional: salt and drain for 15–30 mins.
- Pat cucumbers dry if salted.
- Whisk vinegar, olive oil, sugar, garlic, salt, and pepper in small bowl.
- Slice red onion and soak in ice water if desired.
- Combine cucumbers, onion, and dill in a bowl. Toss with dressing.
- Let salad rest 15 minutes before serving.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 150g | Calories: 65kcal (3%) | Carbohydrates: 7g (2%) | Protein: 1g (2%) | Fat: 4.5g (7%) | Saturated Fat: 0.7g (4%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 290mg (13%) | Potassium: 250mg (7%) | Fiber: 1g (4%) | Sugar: 3g (3%) | Vitamin A: 180IU (4%) | Vitamin C: 6mg (7%) | Calcium: 25mg (3%)