Cucumber and Onion Salad
Jennifer Allen
Nothing says Southern summer like a chilled bowl of Cucumber and Onion Salad. It’s the kind of side dish that graced many of our Sunday tables, simple and full of fresh garden flavor.
Prep Time 10 minutes mins
Chill Time 20 minutes mins
Total Time 30 minutes mins
Course Salad
Cuisine American
Servings 4 Servings
Calories 47 kcal
- 2 English cucumbers very thinly sliced
- ½ large red onion very thinly sliced
- ¼ cup apple cider vinegar
- 1 tablespoon honey or agave nectar
- 1 teaspoon sea salt
- 2 tablespoons fresh dill chopped, for garnish
- Freshly ground black pepper
Thinly slice the cucumbers and red onion using a sharp knife or mandoline. Put them in a large mixing bowl.
Add apple cider vinegar, honey or agave, and sea salt to the bowl. Gently toss everything together until the cucumbers and onions are well coated.
Cover the bowl and place it in the refrigerator for 20 minutes. This lets the flavors come together and keeps the salad crisp and cold.
Use tongs or a fork to lift the cucumbers and onions out of the bowl, leaving behind any extra liquid. Transfer to a serving dish.
Sprinkle chopped dill over the top. Add more dill as garnish if you like. Finish with a few turns of freshly ground black pepper.
Serving: 1servingsCalories: 47kcalCarbohydrates: 11gProtein: 1gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 586mgPotassium: 256mgFiber: 1gSugar: 7gVitamin A: 173IUVitamin C: 5mgCalcium: 29mgIron: 1mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Keyword cucumber salad, Southern salad, summer side dish, vinegar salad