Description
A refreshing cucumber salad with a light tangy dressing, perfect for summer meals.
Ingredients
Scale
- 3 English cucumbers
- 1/2 teaspoon kosher salt
- 1/3 cup white wine vinegar
- 1/4 cup olive oil
- 1 tablespoon honey
- 1/4 teaspoon black pepper
- Fresh dill or parsley
Instructions
- Slice cucumbers thinly and toss with salt
- Refrigerate for 30 minutes
- Drain and pat dry
- Whisk vinegar, oil, honey, and pepper
- Add cucumbers and herbs
- Toss and serve
Notes
- Salt cucumbers to remove excess water
- Adjust sweetness or acidity to taste
- Best served fresh for crunch
- Prep Time: 40 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6
- Sodium: 150
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 1
- Cholesterol: 0