Description
A refreshing cucumber vinegar salad that’s quick to prepare, perfect for summer picnics or cozy dinners, and customizable to your tastes.
Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1/4 red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 3 tablespoons sugar (or honey)
- 1/4 cup water
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh dill or parsley for garnish (optional)
Instructions
- Wash the cucumbers thoroughly. Slice them thinly—aim for about 1/8-inch thick.
- Combine the sliced cucumbers and red onion in a spacious bowl; toss gently.
- Whisk together the apple cider vinegar, sugar, water, and olive oil in a separate bowl.
- Pour the dressing over the cucumber and onion mixture, and gently toss to coat.
- Season with salt and pepper to taste, adjusting as needed.
- Sprinkle fresh dill or parsley on top before serving.
- Let it sit for about 10 minutes to allow the flavors to meld.
Notes
This salad tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 7g
- Sodium: 110mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg