Cucumber Salad
Cucumber Salad is a light, crisp, and refreshing side dish made with fresh cucumbers tossed in a tangy vinaigrette. Quick to make and packed with flavor, it’s perfect for warm days, picnics, or as an easy side to any meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes + 15 minutes chilling
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 English cucumbers or 4 Persian cucumbers, thinly sliced
- 1/4 red onion, thinly sliced (optional)
- 2 tbsp white vinegar or apple cider vinegar
- 1 tbsp olive oil
- 1 tsp sugar or honey (optional)
- Salt to taste
- Black pepper to taste
- 1 tbsp fresh dill or parsley, chopped (optional)
Instructions
- Thinly slice cucumbers and red onion (if using) and place in a large bowl.
- In a small bowl, whisk together vinegar, olive oil, sugar or honey (if using), salt, and pepper.
- Pour the dressing over the cucumbers and toss to coat evenly.
- Chill in the refrigerator for at least 15 minutes before serving to let flavors meld.
- Garnish with fresh dill or parsley if desired. Serve cold.
Notes
- Use English or Persian cucumbers for best texture and minimal seeds.
- To reduce excess moisture, lightly salt cucumbers and pat dry before dressing.
- Adjust vinegar or sweetener to taste depending on your preference.
- Add cherry tomatoes or fresh herbs for extra flavor and color.
- Best served fresh; cucumbers may soften if stored too long.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 45
- Sugar: 2g
- Sodium: 160mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Find it online: https://thefamilycooking.com/cucumber-salad/
