Cucumber Dill Salad
This cool and tangy cucumber dill salad features paper-thin cucumbers in a light vinegar dressing. The secret is a simple step to ensure it stays crisp and never watery, making it the perfect refreshing side.
Equipment
- large bowl
- Mandoline slicer
- Serving bowl
Ingredients
- 2 English cucumbers, very thinly sliced
- ½ large red onion, very thinly sliced
- ¼ cup white wine vinegar
- 1 tablespoon honey or agave nectar
- 1 teaspoon sea salt
- 2 tablespoons chopped fresh dill
- Chopped fresh chives optional, for garnish
- Freshly ground black pepper
Instructions
- Combine the very thinly sliced cucumbers, red onion, white wine vinegar, honey or agave nectar, and sea salt in a large bowl, then toss well and refrigerate for 20 minutes. The cucumbers will begin to soften slightly and release a surprising amount of liquid while the onion starts to lose some of its sharp edge.
- Lift the salad into a serving bowl and leave the excess liquid behind, then add the fresh dill and chopped fresh chives, if desired, and finish with several grinds of black pepper. The final salad should look glossy and lightly dressed rather than soupy, with lots of dill clinging to the cucumber slices.
Notes
Slicing tip: A mandoline slicer is highly recommended for creating uniform, paper-thin slices that absorb the dressing perfectly. Always use the hand guard for safety.
Prevent a watery salad: The 20-minute chill time is crucial. It allows the cucumbers to release their excess liquid. Be sure to lift the salad out of this liquid, leaving it behind in the bowl before serving to keep the dressing from getting diluted.
Storage: Store leftovers in a covered container in the refrigerator for up to 2 days. The salad will be less crisp on the second day as the cucumbers continue to soften.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.