Ingredients
– 2 English cucumbers, thinly sliced
– Half a large red onion, thinly sliced
– 1/4 cup (60 ml) white wine vinegar or rice vinegar
– 1 tablespoon (15 ml) honey or agave nectar
– 1 teaspoon (5 g) salt
– 2 tablespoons (about 8 g) chopped fresh dill
– chopped fresh chives for garnish [optional]
– Freshly ground black pepper to taste
Instructions
1-Slice the veggies: Thinly slice 2 English cucumbers and half a large red onion. A mandoline slicer gives uniform thin slices for even flavor absorption.
2-Toss in bowl: Combine slices in a large bowl with 1/4 cup (60 ml) white wine vinegar or rice vinegar, 1 tablespoon (15 ml) honey or agave, and 1 teaspoon (5 g) salt. Mix well.
3-Chill: Let the mixture sit for 20 minutes. Cucumbers absorb flavors and release water.
4-Drain excess: Transfer to a serving bowl, leaving liquid behind to keep it from getting soggy.
5-Garnish and serve: Top with 2 tablespoons chopped fresh dill, optional chives, and black pepper to taste. Serve cold.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥗 Use English cucumbers for the best texture and minimal seeds; consider Persian cucumbers as a substitute.
🔪 A mandoline slicer ensures uniformly thin cucumber and onion slices for better flavor absorption.
❄️ Store leftovers in an airtight container in the refrigerator for up to three days, but enjoy fresh the day it’s made.
- Prep Time: 10 minutes
- Chilling time: 20 minutes
- Category: Salad
- Method: No-cook, chilling
- Cuisine: Global
- Diet: Vegan, Gluten-free
Nutrition
- Serving Size: 1 cup
- Calories: 40
- Sugar: 5 grams
- Sodium: 300 mg
- Fat: 0 grams
- Saturated Fat: 0 grams
- Unsaturated Fat: 0 grams
- Trans Fat: 0 grams
- Carbohydrates: 10 grams
- Fiber: 1 gram
- Protein: 1 gram
- Cholesterol: 0 mg