Description
Cucumber Vinegar Salad is a refreshing and zesty dish that elevates any meal with its crisp cucumbers and tangy vinegar dressing. This quick-to-make salad is perfect for summer barbecues or as a light snack. With just a handful of ingredients, it bursts with flavor while offering endless customization options. Serve it chilled to enjoy the vibrant tastes and textures, making it a delightful addition to your dining table.
Ingredients
Scale
- 4 cups sliced cucumbers (about 2 large cucumbers)
- 1/2 cup white vinegar
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 1 tablespoon dill weed (fresh or dried)
Instructions
- Wash cucumbers under cold water and slice them thinly using a sharp knife or mandoline.
- In a medium bowl, whisk together the white vinegar, sugar, salt, and dill weed until the sugar dissolves.
- Add the sliced cucumbers to the bowl of dressing and toss gently until well-coated.
- Cover with plastic wrap or transfer to an airtight container and chill in the refrigerator for at least 30 minutes to allow flavors to meld.
- Serve chilled, garnished with extra dill if desired.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 50
- Sugar: 5g
- Sodium: 250mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: - For added crunch, consider mixing in diced bell peppers or cherry tomatoes. - Use apple cider vinegar instead of white vinegar for a fruitier flavor profile. - This salad keeps well in the fridge for up to three days; however, it's best enjoyed within the first couple of days for optimal crispness.