This isn’t just any cucumber salad; this is an award-winning cucumber salad! Okay, maybe it hasn’t won any official awards (yet!), but one bite and you’ll be ready to nominate it for every culinary prize imaginable. The secret lies in the perfect balance of flavors and textures. Crisp cucumbers and thinly sliced red onions are tossed in a tangy, slightly sweet dressing with a hint of fresh dill. It’s a simple combination, but the result is pure perfection.
Instructions:
Prepare the vegetables: Wash the cucumbers and red onion. Using a mandoline or a sharp knife, thinly slice the cucumbers. If you prefer a milder onion flavor, you can soak the sliced red onion in cold water for 10 minutes, then drain and pat dry. Thinly slice the red onion.
Make the dressing: In a small bowl, whisk together the apple cider vinegar, sugar, salt, black pepper, and fresh dill until the sugar and salt dissolve.
Combine and chill: In a medium bowl, combine the sliced cucumbers and red onion. Pour the dressing over the vegetables and gently toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes before serving, allowing the flavors to meld and the cucumbers to soften slightly.
Ingredients:
2 medium cucumbers
1/2 red onion
1/4 cup apple cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh dill, chopped
Recipe Note: For a touch of sweetness and crunch, try adding 2 tablespoons of toasted sesame seeds to the salad just before serving.
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