Description
A refreshing and tangy cucumber salad perfect for summer.
Ingredients
- 2 large cucumbers, thinly sliced
- 1 teaspoon salt
- 1/2 cup red onion, thinly sliced
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 tablespoon olive oil
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
Instructions
- In a large bowl, combine the sliced cucumbers and salt. Toss to coat and let sit for about 10 minutes to draw out excess moisture.
- After 10 minutes, drain any liquid released from the cucumbers.
- In a separate bowl, whisk together the rice vinegar, sugar, olive oil, black pepper, and red pepper flakes (if using) until the sugar is dissolved.
- Add the drained cucumbers and red onion to the vinegar mixture. Toss to combine.
- Stir in the fresh dill.
- Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For added crunch, include sliced bell peppers or radishes.
- Substitute the rice vinegar with apple cider vinegar for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 60
- Sugar: 5g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg