Sweet Cucumber Salad Recipe
Make this sweet cucumber salad recipe with crisp cucumber, tangy red onions, and a sweet vinaigrette dressing for a quick and easy side dish!
Servings: 6 -8 servings
Equipment
- 1 Large Mixing Bowl
- 1 Vegetable Peeler
Ingredients
- 6 cucumbers peeled and sliced roughly 1/4 inch
- 1/2 cup honey
- 2 cups white vinegar
- 2 cups water
- 1 small-medium red onion thinly sliced
- 1 pack or medium bunch fresh dill chopped
- 1/2 cup chopped scallions
- Cracked black pepper to taste
Instructions
- Coat peeled cucumbers with fine sea salt and let sit for 20 minutes in the fridge.6 cucumbers
- In a large bowl, mix the honey, vinegar, and water until combined.1/2 cup honey, 2 cups white vinegar, 2 cups water
- Then, add cucumbers, red onion, dill, and green onions. Make sure liquid covers all the cucumbers, or make more of the water/honey/vinegar mixture.1 small-medium red onion, 1 pack or medium bunch fresh dill, 1/2 cup chopped scallions
- Let sit in the fridge for 60-90 minutes.
- Drain the liquid and transfer to a serving bowl. You don't want it marinating for more than 6 hours or it will be very pickily!
- Add black pepper, to taste. Enjoy!Cracked black pepper
Notes
How to Store
- Store leftovers in an airtight container in the fridge for 2-3 days.
- To prep ahead, salt the cucumbers. Then, store the cucumbers, onion, and dressing in separate airgiht containers. Combine all the ingredients, and marinate when you're ready to serve.
Nutrition
Serving: 1serving | Calories: 147kcal | Carbohydrates: 32g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 15mg | Potassium: 475mg | Fiber: 3g | Sugar: 28g | Vitamin A: 312IU | Vitamin C: 13mg | Calcium: 62mg | Iron: 1mg