Cucumber Onion Salad Recipe
Fresh, crisp Cucumber Onion Salad is a refreshing side dish for meat, fish and more. Tossed in a zesty dressing, it's ready in minutes.
Servings: 8
Cost: $5
Equipment
Ingredients
- 2 large English Cucumbers sliced 1/4 inch thick
- 1 red onion cut in half and thinly sliced
- 1/2 cup apple cider vinegar
- 2 tablespoons honey
- 1/2 teaspoon kosher salt
- 3 tablespoons fresh chopped dill.
- 1 tablespoon fresh chopped parsley
- 1 tablespoon fresh chopped chives optional
Instructions
- Add the cucumbers and onion to a large bowl, set aside.
- In a small bowl, whisk together vinegar, honey, and salt.
- Pour the dressing over the cucumbers.
- Add the herbs to the bowl and toss everything to coat.
- Refrigerate for 10-15 minutes and serve.
Notes
Cucumber Onion Salad can be made up to 3 days in advance. Store in an airtight container in the refrigerator and serve chilled.
If subbing regular cucumbers for the English variety, be sure to peel the cucumber before slicing.
Nutrition
Calories: 36kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 149mg | Potassium: 149mg | Fiber: 1g | Sugar: 6g | Vitamin A: 149IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 0.3mg