Description
A refreshing and crisp cucumber salad featuring thinly sliced English cucumbers and red onions tossed in a tangy white wine vinegar and honey dressing, garnished with fresh dill and chives. This light salad is perfect as a side dish for summer meals or a healthy, low-calorie snack.
Ingredients
Vegetables
- 2 English cucumbers (very thinly sliced)
- ½ large red onion (very thinly sliced)
Dressing
- ¼ cup white wine vinegar
- 1 tablespoon honey or agave nectar
- 1 teaspoon sea salt
Garnish
- 2 tablespoons chopped fresh dill
- Chopped fresh chives (optional, for garnish)
- Freshly ground black pepper (to taste)
Instructions
- Combine Ingredients: In a large bowl, toss together the thinly sliced cucumbers, red onion, white wine vinegar, honey, and sea salt until well mixed.
- Chill: Cover the bowl and chill the mixture for 20 minutes, allowing the flavors to meld and cucumbers to release some water.
- Serve: Transfer the salad to a serving bowl, leaving behind any excess liquid that has accumulated. Sprinkle the chopped fresh dill and optional chives on top. Season with freshly ground black pepper to taste and serve immediately.
Notes
- For a vegan version, use agave nectar instead of honey.
- To avoid excess moisture in the salad, draining the cucumbers before mixing can help.
- Adjust the sweetness by adding more or less honey/agave based on preference.
- This salad is best served fresh but can be kept refrigerated for up to one day.
- Add a pinch of crushed red pepper for a slight kick if desired.
