This cucumber vinegar salad has the perfect balance between sweet and sour flavors, plus a hint of fresh dill. The red onion adds nice crunch. Enjoy this salad right after you’re done making it or store it away to snack on for later.
Ingredients
- 6 Persian cucumbers
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- 1 cup thinly sliced red onion
- ¼ cup white-wine vinegar
- 2 tablespoons chopped fresh dill
- ¼ teaspoon ground pepper
Directions
- Step 1
Using a mandoline (or a knife), thinly slice cucumbers 1/4 inch thick. Transfer the cucumber slices to a fine-mesh strainer set over a large bowl; sprinkle with sugar and salt. Toss to combine. Let stand at room temperature for 30 minutes.
Step 2
Discard any liquid in the bowl and wipe the bowl dry. Transfer the cucumbers to the bowl and toss with onion, vinegar, dill and pepper. Let stand at room temperature for 15 minutes. Serve immediately or refrigerate for up to 3 days.
To make ahead
Refrigerate in an airtight container for up to 3 days.
Nutrition Facts
Serving Size: about 3/4 cup Per Serving: 33 calories; carbohydrates 8g; dietary fiber 2g; sugars 3g; added sugar 2g; vitamin a iu 94IU; vitamin c 3mg; folate 6mg; sodium 292mg; calcium 8mg; magnesium 3mg; phosphorus 9mg; potassium 46mg.
