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Easy cucumber salad with red onion and dill in a vinegar dressing

Easy Cucumber Salad with Dill

Crisp cucumbers and red onion in a tangy apple cider vinegar and honey dressing with fresh dill. A 10 minute no cook side that is vegan friendly and gluten free.
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Prep Time 10 minutes
Marinate 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, European
Calories: 45
Ingredients Method Notes

Ingredients
  

Salad
  • 2 large English cucumbers thinly sliced
  • 1/2 medium red onion thinly sliced
  • 2 tbsp fresh dill chopped
  • 1 tbsp fresh chives chopped, optional
Dressing
  • 1/3 cup apple cider vinegar
  • 2 tbsp water
  • 1 tbsp honey or agave or maple syrup
  • 1/2 tsp sea salt plus 1/2 tsp for salting cucumbers, optional
  • 1/4 tsp black pepper freshly ground

Method
 

  1. Slice the cucumbers into thin rounds. For the crispest salad, toss with 1/2 tsp salt in a colander, let drain 15 minutes and pat dry.
  2. Thinly slice the red onion. Soak in cold water for 10 minutes for a milder flavor, then drain.
  3. Whisk the vinegar, water, honey, salt and pepper in a large bowl until the honey dissolves.
  4. Add the cucumbers, onion, dill and chives and toss to coat.
  5. Cover and refrigerate at least 20 minutes. Toss again before serving.

Notes

If you salt and drain the cucumbers, reduce the salt in the dressing to taste. Keeps in the fridge for 3 to 4 days. For a creamy version, stir in 1/2 cup Greek yogurt or sour cream.