Ingredients
Equipment
Method
- Wash the cucumbers thoroughly. You can choose to peel them or leave the skins on for added texture and nutrients; for this recipe, leaving the skins on is preferred. Slice the cucumbers thinly, aiming for rounds about 1/8-inch thick. If your cucumbers have large seeds, you can scoop them out before slicing, though for most common varieties, this isn't strictly necessary. Thinly slice the red onion. For a milder onion flavor, you can soak the sliced red onion in cold water for 10 minutes, then drain thoroughly before adding it to the salad.2 large cucumbers, 1/2 red onion
- In a medium bowl, whisk together the apple cider vinegar, olive oil, granulated sugar (or honey), salt, and freshly ground black pepper. Whisk until the sugar and salt are mostly dissolved and the dressing is well combined. Taste the dressing and adjust salt and pepper as needed. If you prefer a sweeter dressing, add a little more sugar or honey.1/4 cup apple cider vinegar, 2 tablespoons olive oil, 1 tablespoon granulated sugar, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper
- Add the sliced cucumbers and red onion to the bowl with the dressing. Gently toss everything together to ensure all the cucumber and onion slices are evenly coated in the marinade. If you are using fresh dill and parsley, add them now and gently toss through.2 large cucumbers, 1/2 red onion, 2 tablespoons fresh dill, 1 tablespoon fresh parsley
- For the best flavor, cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 30 minutes, or up to several hours. This marinating time allows the flavors to meld beautifully and the cucumbers to soften slightly while retaining their crispness. Before serving, give the salad another gentle toss.
Notes
Store any leftovers in an airtight container in the refrigerator. The salad will remain fresh and delicious for up to 3 to 4 days.