Cucumber Salad

• servings: 6 servings
• active time: 5 minutes
• total time: 5 minutes

Ingredients

1 pound English or seedless cucumbers (1 1/2 to 2 medium)

1 small red onion

1 1/4 teaspoons kosher salt

3 tablespoons apple cider, distilled, white wine, or red wine vinegar

2 teaspoons granulated sugar

Freshly ground black pepper

1 tablespoon coarsely chopped fresh dill (optional)

Directions

Step 1

Prepare the following, adding each to the same medium bowl as you complete it: Using a mandoline or a knife, thinly slice 1 pound English or seedless cucumbers crosswise (4 to 5 cups). Halve and thinly slice 1 small red onion (about 1/2 cup). Sprinkle with 1 1/4 teaspoons kosher salt and toss to combine. Let sit for 20 minutes.

Step 2

Pour off any liquid from the cucumber mixture. Add 3 tablespoons vinegar of choice and 2 teaspoons granulated sugar, and toss until the sugar is dissolved. Taste and season with black pepper as needed. Add 1 tablespoon coarsely chopped fresh dill if desired and toss to combine.

Recipe Notes

Nutrition

• Serving Size: Serves 6
• Calories: 25 cal
• Total Fat: 0.1 g
• Saturated Fat: 0.0 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 225.1 mg
• Total Carbohydrate: 6.3 g
• Dietary Fiber: 0.7 g
• Total Sugars: 3.9 g
• Protein: 0.7 g