Ingredients
Salad Ingredients
- 2 English cucumbers (use crisp cucumbers)
- ½ red onion (thinly sliced)
Dressing
- ¼ cup apple cider vinegar
- 1 tablespoon honey (or maple syrup)
- Salt and freshly ground black pepper (to taste)
Optional Garnishes
- Chopped fresh dill
- Sesame seeds
Instructions
- Prepare the cucumber. Using a mandolin slicer or a sharp knife, slice the cucumbers into ¼-inch thick slices. Immediately season the slices with about ½ teaspoon kosher salt per pound of cucumbers. Place them in a colander and let them drain for 20-30 minutes to remove excess water. After draining, pat the cucumber slices dry with paper towels.
- Add the onions. Thinly slice the red onion and combine it with the drained cucumber slices in a large mixing bowl.
- Make the dressing. In a separate small bowl, whisk together the apple cider vinegar, honey (or maple syrup), salt, and freshly ground black pepper until the honey is fully dissolved and the dressing is well combined.
- Assemble the salad. Pour the prepared dressing over the cucumber and onion mixture and toss gently to combine. Adjust salt and pepper to taste. Cover the salad and refrigerate for at least 15 minutes to allow the flavors to meld.
- Serve. Before serving, garnish the salad with chopped fresh dill and/or sesame seeds if desired. Toss gently once more to distribute the garnishes evenly and serve chilled.
Notes
- For best texture, use firm and crisp English cucumbers.
- Allowing cucumbers to drain prevents the salad from becoming watery.
- Adjust the sweetness by using maple syrup as a vegan alternative to honey.
- Fresh dill adds a traditional bright flavor but is optional.
- This salad keeps well refrigerated for up to 1 day but is best served fresh.
- To reduce prep time, use a mandoline slicer for perfectly even cucumber slices.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
