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A green bowl is filled with fresh sliced cucumber dill salad. The cucumbers are piled high in the bowl.
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5 from 1 vote

Cucumber Dill Salad

Total Time10 mins
Course: Salad
Cuisine: American
Servings: 4
Calories: 110kcal


  • 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


  • 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.


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.


Calories: 110kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 308mg | Potassium: 71mg | Sugar: 22g | Vitamin A: 37IU | Calcium: 17mg | Iron: 1mg