Cucumber Salad
Published May 14, 2024
- Total Time
- 15 minutes
- Prep Time
- 15 minutes
- Cook Time
- 0 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1pound cucumbers (about 6 Persian or mini seedless, or 1 English)
- Salt
- 3tablespoons vinegar (red or white wine, rice or Sherry)
- 1½teaspoons honey or granulated sugar
- ½small red onion, thinly sliced and rinsed under cold water
- 2tablespoons chopped dill
- Black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
30 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 1 gram protein; 315 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Peel the cucumbers in alternating strips and trim ends. If desired, halve lengthwise and scoop out the seeds. Thinly slice, then transfer to a colander set in the sink. Toss with 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon fine sea salt and set aside to drain at least 5 minutes or up to 30.
- Step 2
In a medium bowl, stir together the vinegar and honey until the honey is dissolved. Shake the cucumbers in the colander to get rid of any moisture, then transfer the cucumbers, red onion and dill to the bowl. Stir to combine, then season to taste with salt and pepper.
Private Notes
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Cooking Notes
Callie
My mom made this, but no sugar or honey. Just white vinegar, salt, pepper, sliced cucumbers, and a little water to dilute the vinegar. I add a touch of granulated garlic powder. I just don't know why so many recipes call for sugar when it isn't necessary. If you want a sweeter cucumber salad, use rice vinegar or white balsamic.
Tanya L.
I believe it means to only peel every other 1/2 inch section vertically so when you're done half of the cucumber still has peel on it. helps to retain shape and structure. (this would look "striped")
Donna
What does it mean to peel a cucumber "in alternating strips"?
mcg
This is delicious served with poached salmon.
Ann
Very refreshing and light salad. I used hot honey to add a little zing.
Ricky
Cut down on the vinegar, but otherwise this was perfect. The longer you leave the cucumbers in a colander with salt the better.
Suzie Z
Delicious and refreshing to eat- so simple to make. This will become a go-to summer side!
Denise
This was easy to make and was relatively tasty but the result was basically a bowl of quick pickles. Not what I consider a “salad.”
keith
Made this and it's perfect (not a fan of dill, so I left that out). Suggestion: I used "seasoned" rice vinegar (I thought that meant that salt was added, but I was mistaken...it's sweetened). So I suggest leaving out the sugar or honey (or cut it down drastically). It was perfect.
lin
I see questions about why add sugar. the purpose of sugar, or honey, is to macerate the cucumbers a bit thereby drawing out their cucumber flavor.
Liz
Why do you rinse the onion?
Marie
It makes the red onion more subdued and less pungent. Something about washing the onions naturally sharp compounds off.
Brushjl
Great cucumber salad. Loved the vinegar/dill dressing
E. Rose
this was a bit "blah"....I used rice wine vinegar, otherwise followed recipe. Will try red wine vinegar next time as its cool and refreshing. But needs a bit of something to make it more interesting. Plated on fresh red lettuce leaves to keep liquid from seeping onto plate.
Stephen
Too much salt on the cucumbers but otherwise tasy.
Callie
My mom made this, but no sugar or honey. Just white vinegar, salt, pepper, sliced cucumbers, and a little water to dilute the vinegar. I add a touch of granulated garlic powder. I just don't know why so many recipes call for sugar when it isn't necessary. If you want a sweeter cucumber salad, use rice vinegar or white balsamic.
outtabrooklyn
Morton’s also contains an anti-caking agent, yellow Prussiate of soda, which adds a slightly bitter taste
mary ann
A keeper! Yesterday I used it as the base for chicken salad using the dark meat of a rotisserie chicken. Doubled the marinade and added an English cucumber, one thinly sliced red onion to sweeten it. Added the dill and the chicken an hour later. Refrigerate until well chilled. Served on a bed of lettuce. Perfect hot night or picnic meal.
Ann
Very refreshing and light salad. I used hot honey to add a little zing.
George
The only thing about diamond is you have to buy in a 3 lb. box.
Golem
In this case it doesn't matter whether you use Diamond or Morton's since the only use of the salt is to force out excess moisture from the cucumbers. In my opinion, the cucumbers should be rinsed after they've been in the colander. There's a formula for switching from Diamond and Mortons but I don't recall. I usually use half as much Morton's as Diamond and then taste. Seems to work. It all about and only about the size of the crystals. Salt is salt. Not much difference unless it's iodized
hanna
If the Diamond Crystal salt is the only salt you use, a 3lbs box will be used up quickly. Most recipes now a days call for Diamond. Too many people are still attached to table salt, don't understand the difference in volume/weight and then complain that a dish turned out too salty
keith
I use the pricier Diamond crystal salt (like flaky, kosher salt) for finishing off food after it's plated or being grilled etc.. For salt that's dissolving in something (e.g., boiling stuff in salted water etc.), I use the cheapest table salt I can buy.....
Deborah
My long-time recipe dilutes the vinegar with water and uses a bit of sugar rather than honey.
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