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Crispy, tangy cucumber & onion salad - a refreshing, gut-friendly side that brightens any meal!
A classic Southern side dish that's crisp, tangy, and refreshingly sweet. Thinly sliced cucumbers and onions are marinated in a simple vinegar and sugar dressing, making it the perfect cool contrast for any summer meal, potluck, or barbecue.
Serving size: 1 serving
Prepare the vegetables. Using a mandoline slicer or a sharp knife, slice the cucumbers and Vidalia onion into very thin, uniform rounds (about 1/8-inch thick). Place the sliced vegetables in a large non-reactive bowl (glass or ceramic is best).
Crispy, tangy cucumber & onion salad - a refreshing, gut-friendly side that brightens any meal!
This southern dish is perfect for lunch. With 154.65 calories and 1.81g of protein per serving, it's a low-fat, low-calorie option for your meal plan.
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Make the dressing. In a separate medium bowl, combine the white vinegar, cold water, granulated sugar, and salt. Whisk vigorously for 1-2 minutes until the sugar and salt are completely dissolved.
Combine and marinate. Pour the vinegar dressing over the sliced cucumbers and onions. Add the freshly chopped dill and ground black pepper. Gently toss to combine, ensuring all the vegetables are coated in the dressing.
Chill the salad. Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld and the vegetables to marinate. For a more pronounced flavor, chill for 1-2 hours.
Serve. Give the salad a final gentle stir before serving. Serve chilled as a refreshing side dish.
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