Tangy Cucumber Salad with Dill
Crisp, thinly-sliced cucumbers are marinated in a simple dressing of white wine vinegar, salt, pepper, sugar, and fresh dill for a refreshing, sweet-and-sour salad that makes a perfect summer side dish!
Servings 6 to 8 servings
Calories 34kcal
Ingredients
- 1 ½ pounds cucumbers try to avoid large seeds by using small cucumbers or English hothouse cucumbers, unpeeled & very thinly sliced
- 2 ½ teaspoons salt I use sea salt
- ½ cup white wine vinegar
- ¼ cup chopped fresh dill
- 2 tablespoons sugar
- Freshly ground black pepper to taste
Instructions
- Sprinkle salt over bowl of cucumber slices, tossing and making sure that all cucumbers are coated. Place salted cucumbers in a colander and allow to sit for 15 minutes, occasionally stirring.
- In a large bowl, prepare dressing by whisking together white wine vinegar, fresh dill, sugar, and pepper.
- Press down on cucumbers in colander to extract as much liquid as possible. Pat dry and add to bowl of dressing. Stir until coated and refrigerate for 15 minutes to 2 hours before serving chilled.
Nutrition
Calories: 34kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 974mg | Potassium: 176mg | Fiber: 1g | Sugar: 6g | Vitamin A: 235IU | Vitamin C: 5.3mg | Calcium: 20mg | Iron: 0.5mg