Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
Cucumber Dill Salad
Total Time
10
minutes
mins
Course:
Salad
Cuisine:
American
Servings:
4
Calories:
110
kcal
Ingredients
3
cups
thinly sliced cucumbers
10
thin slices sweet onion
optional for those that don't like raw onion
1
Tablespoon
fresh minced dill weed
leaf not seeds
1/2
teaspoon
fresh ground pepper
1/2
teaspoon
salt
1/4
teaspoon
red pepper flakes
1
cup
of vinegar
1/4
cup
sugar
Instructions
Slice cucumbers and onions into a medium bowl. Using a slicer on the thinnest setting is the best option.
Add everything else and stir.
If you have time, leave the salad to sit for a few hours in the fridge before serving.
The salt causes the cucumbers to release their water which dilutes everything. Before you serve check to make sure it is still salty enough for you.
Share with a cucumber lover.
Notes
I like to make this a few hours before I serve it so the cukes can marinate in the dressing. The leftovers will get stronger every day you keep them.
Nutrition
Calories:
110
kcal
|
Carbohydrates:
23
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
308
mg
|
Potassium:
71
mg
|
Sugar:
22
g
|
Vitamin A:
37
IU
|
Calcium:
17
mg
|
Iron:
1
mg