Created by: Luvcookn
Created on January 22, 2015
Categories: Lunch, Salads, Vegetable Salad, Vegetables, Cucumber, Onions, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, No-Cook, Quick Meals, Small Batch Cooking, Summer, Weeknight Meals, Hand Mix/Whisk, Gluten-Free, Heart Healthy, Kosher, Low Calorie, Low Cholesterol, Low Sodium, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Kosher Dairy (more)
Cucumber Dill Salad
"This is a light refreshing easy salad! I use the long English cucumber for this recipe. I have not made it with the field cukes. Cook time is chilling time."
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Prep Time: 15mPT15M
Cook Time: 10mPT10M
We really enjoyed this salad, so easy and such a refreshing crisp salad. I used apple cucumber and long cucumber as I had both on hand from the garden, everything else was as per recipe, although I think I could have added a little more dill as I.... Read more
- 1 English (3/4 pound) cucumber
- 3 tablespoon cider vinegar
- 1 tablespoon granulated sugar
- Salt and freshly ground pepper, to taste
- 1 small red onion (sliced and broken into rings)
- 3 tablespoons chopped fresh dill
What You Will Need
No special items needed.
Wash the cucumber and partially remove the peel in lengthwise strips using a fork, leaving a little skin between each strip.
Thinly slice the cucumber widthwise.
Place the vinegar, sugar, salt & pepper in a bowl and whisk until sugar is dissolved.
Add the cucumber, red onion and dill and toss well.
Chill salad for about 10 minutes.
- Serving Size: 1 (243.6 g)
- Calories 97.9
- Total Fat - 1.7 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 7.3 mg
- Total Carbohydrate - 21.2 g
- Dietary Fiber - 3.5 g
- Sugars - 10.6 g
- Protein - 3.1 g
- Calcium - 186.8 mg
- Iron - 2.2 mg
- Vitamin C - 9.4 mg
- Thiamin - 0.1 mg