This refreshing cucumber vinegar salad is a delightful balance of sweet and sour flavors, with a touch of fresh dill and a satisfying crunch from the red onion.
Nutrition Notes
Are Cucumbers Healthy?
Cucumbers are superstars in the hydration department, boasting a whopping 96% water content. They’re also packed with vitamins, minerals, and antioxidants, and may even help reduce inflammation.
Tips from the Test Kitchen
Persian Cucumbers vs. Regular Cucumbers?
Persian cucumbers, also known as mini cucumbers, are small (5-6 inches long) with thin skin, a mild sweetness, and a crisp texture. They’re often sold in packs of six. If you can’t find them, substitute with one large English cucumber (around a foot long). While larger, it offers a similar flavor and texture.
Salting Cucumbers: Why Do We Do It?
Sprinkling the sliced cucumbers with sugar and salt in a strainer helps draw out excess moisture, keeping them crisp. This also seasons them lightly, creating a perfect balance with the vinegar’s tang. Feel free to reduce or omit the sugar if you prefer a less sweet salad.
Vinegar Options: Experiment to Your Taste!
We use white wine vinegar in this recipe, but feel free to explore! White vinegar, apple cider vinegar, champagne vinegar, or rice vinegar would all work well.
Frequently Asked Questions
Do I Need to Peel the Cucumbers?
No peeling is required for Persian cucumbers, as their skin is thin and edible. However, if using thicker-skinned American cucumbers, peeling might be preferable, especially if they have a waxy coating.
Ingredients
- 6 Persian cucumbers
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- 1 cup thinly sliced red onion
- ¼ cup white-wine vinegar (or your preferred vinegar)
- 2 tablespoons chopped fresh dill
- ¼ teaspoon ground pepper
Directions
- Using a mandoline (or a knife), thinly slice the cucumbers (1/4 inch thick). Place them in a fine-mesh strainer set over a large bowl. Sprinkle with sugar and salt, tossing to combine. Let them sit at room temperature for 30 minutes.
- Discard any liquid that has accumulated in the bowl and wipe it dry. Transfer the cucumbers back to the bowl.
- Toss the cucumbers with red onion, vinegar, dill, and pepper. Let the salad sit at room temperature for 15 minutes before serving.
- Enjoy immediately or refrigerate for up to 3 days.
Equipment
- Mandoline (or knife)
- Fine-mesh strainer
Make Ahead Tip
Refrigerate the salad in an airtight container for up to 3 days.
Nutrition Facts (per serving)
- Calories: 33
- Carbs: 8g
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