The Best Cucumber Salad
The Best Cucumber Salad combines thinly sliced mini cucumbers and red onions tossed in a dressing of rice wine vinegar, sugar, dried dill, salt, and crushed red pepper. Chilling the salad for a couple of hours lets the flavors meld, resulting in a crisp and tangy side dish with a gentle heat from the pepper flakes. The fresh vegetables keep the salad light and refreshing, making it a convenient accompaniment to a variety of meals, especially in warm weather.
Ingredients
- 1 pound cucumber thinly sliced, mini
- 1 small red onion thinly sliced
- 3 tablespoons rice wine vinegar seasoned
- 1 tablespoon granulated sugar
- 1 teaspoon dill dried
- 1 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper
Instructions
- Add all ingredients to a large bowl and toss to combine.
- Cover, and place in the refrigerator and let sit for at least 2 hours to help the flavors develop.
- Serve cold.
Notes
- Mini cucumbers are also called Persian cucumbers and work well for crisp texture.
- Apple cider vinegar can replace rice vinegar if needed, adjusting the acidity slightly.
- Sweet onion may substitute for red onion for a milder flavor.
- Brown sugar can be used in place of granulated sugar but adds a subtle molasses taste.
Nutrition Information
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 29
% Daily Value*
| Serving | 1g | |
| Calories | 29kcal | 1% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 393mg | 16% |
| Potassium | 147mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 139IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 21mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.