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Dill Cucumber Salad

Cucumber Salad with red onions and dill in a quick slightly sweetened vinegar dressing with no added fat is the perfect side dish to your meal you can make ahead and even pack for easy lunches.
Yield 4 servings
Prep Time 30 minutes
Total Time 45 minutes
Author Sabrina Snyder


  • 2 English hothouse cucumbers
  • 1/2 tablespoon coarse kosher salt
  • 1/4 cup white vinegar
  • 1/4 cup finely chopped fresh dill
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 red onion


  • Cut the cucumbers in half lengthwise and scoop out the seeds with a spoon and discard the seeds.
  • Slice the cucumbers at an angle and sprinkle the cucumbers with salt in a large bowl.
  • Let sit for 15 minutes.
  • In a large bowl add the vinegar, dill, sugar and black pepper and stir well.
  • Cut the red onion into thin slices and add it to the bowl with the dressing.
  • Drain the cucumbers, pat them dry and add them into the bowl with the onions and dressing.
  • Toss the salad and let it refrigerate at least 30 minutes before serving.


Serving: 1/4 recipe | Calories: 56kcal | Carbohydrates: 13.2g | Protein: 0.5g | Fat: 0.3g | Saturated Fat: 0.1g | Sodium: 883mg | Fiber: 1.5g | Sugar: 7.7g