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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.
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).
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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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.
This southern recipe takes 45 minutes to prepare and yields 4 servings. At 167.75 calories per serving with 2.26g of protein, it's a beginner-friendly recipe perfect for side_dish or salad or snack.
Substitute apple cider vinegar for a fruitier tang or red wine vinegar for a bolder flavor.
If you don't have fresh dill, you can use 2 teaspoons of dried dill. Fresh parsley or chives also work well.
Add a thinly sliced jalapeño or a pinch of red pepper flakes to the dressing for a spicy kick.
Add thinly sliced bell peppers (red or green) or radishes for extra color and crunch.
For a different flavor profile, you can replace the granulated sugar with honey or maple syrup. Adjust the quantity to your taste.
Cucumbers are composed of about 96% water, making this salad an excellent and flavorful way to help you stay hydrated, especially during warm weather.
Onions are a great source of antioxidants, including quercetin, which helps combat inflammation and fight free radicals in the body.
As a vegetable-based side dish, this salad is naturally low in calories and fat, making it a light and refreshing addition to any meal without adding heaviness.
Yes, it's a relatively healthy side dish. Cucumbers are hydrating and low in calories, while onions provide antioxidants. However, it does contain a significant amount of sugar, so it should be enjoyed in moderation, especially for those monitoring their sugar intake.
A standard serving of this Cucumber and Onion Salad (about 1.5 cups) contains approximately 120-150 calories, with most of the calories coming from the sugar in the dressing.
Absolutely. You can reduce the sugar to 1/4 cup or to your personal taste. You can also use a sugar substitute like stevia or monk fruit, but you'll need to adjust the amount according to the product's instructions.
Store it in an airtight container in the refrigerator for up to 3 days. The cucumbers will soften over time but the flavor will remain delicious.
Yes, while English cucumbers are ideal due to their thin skin and minimal seeds, you can use regular garden cucumbers. If using garden cucumbers, you may want to peel them and scoop out the seeds before slicing.