Easy Cucumber Salad Recipe
User Reviews
5
Easy Cucumber Salad Recipe
Description
Easy Cucumber Salad Recipe features Persian cucumbers cut into half moons and sliced red onions tossed in a dressing made from mayonnaise, white distilled vinegar, sugar, and fresh dill. Salting the cucumbers for 20 to 30 minutes, or up to six hours if refrigerated, draws out excess water to prevent a watery salad. After pressing and draining the cucumbers, they are combined with the prepared dressing and seasoned with salt and black pepper to taste. The creamy dressing contrasts with the crispness of the cucumbers and the sharpness of the onions, creating a fresh, cool side dish.
The balance of sweet and tangy notes from vinegar and sugar complements the dill and cucumber flavors. The method keeps the salad light but creamy, with a natural crunch from the vegetables and a subtle herbaceous touch. This salad can be served immediately or chilled to meld flavors further.
It pairs well with grilled meats, sandwiches, or as a refreshing accompaniment in a summer meal lineup. The recipe also allows some flexibility in make-ahead preparation, making it convenient for planning meals or gatherings.
For best results, keep the dressing and cucumbers separate until serving if preparing early, and store the salad covered in the refrigerator for up to three days to maintain freshness and texture.
Ingredients
- 15 cucumber cut into ½ moons, Persian
- 1 tablespoon salt sea salt
- ¼ cup red onion sliced
- ¼ cup mayonnaise
- 3 tablespoons white distilled vinegar
- 1 ½ tablespoons sugar
- 2 tablespoons dill chopped, fresh
- salt to taste
- black pepper to taste
Instructions
- Add the sliced cucumbers to colander over a bowl and mix in the 1 tablespoon of salt to help release as much liquid as possible. Let it stand for 20-30 minutes or up to 6 hours. If salting for longer than 30 minutes, place it in the refrigerator.
- Mix the mayonnaise, vinegar, sugar, and dill, and set aside.
- Gently press down the cucumbers with a spatula and then transfer them to a large clean bowl and toss with the dressing, onions, salt, and pepper. Serve.
Notes
- Salting cucumbers ahead helps reduce excess moisture and keep the salad crisp.
- You can prepare this salad up to 6 hours in advance, but keep dressing separate until serving.
- Store leftovers covered in the refrigerator for up to 3 days.
- If serving immediately, salting cucumbers beforehand is optional.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 4mg | 1% |
| Sodium | 1225mg | 51% |
| Potassium | 219mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 163IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 26mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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