Cucumber Salad
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.96 out of 5 stars
(70)
Ingredients
6 servings
- 2 English cucumbers, very thinly sliced
- ½ large red onion, very thinly sliced
- ¼ cup white wine vinegar
- 1 tablespoon honey or agave nectar
- 1 teaspoon sea salt
- 2 tablespoons chopped fresh dill
- Chopped fresh chives, optional, for garnish
- Freshly ground black pepper
How would you rate this recipe?
Preparation
Step 1
In a large bowl, toss together the cucumber, onion, vinegar, honey, and salt. Chill for 20 minutes.
Step 2
Transfer to a serving bowl, leaving any excess water behind. Sprinkle with the dill and chives, if desired. Season with several grinds of pepper and serve.
Step 3
Save recipe for the next time?
Chef's notes
Use a mandoline for thin, even slices of cucumber and onion.
Chill the salad for 20 minutes to allow flavors to meld and cucumbers to release water.
For vegan variation, replace honey with agave nectar.
Best served fresh but can last up to 3 days in the fridge.
