Deliciously Crunchy Cucumber Salad
This easy to make cucumber salad can be made with any type of cucumber, but tastes the best when made with English cucumbers. It needs to marinate, so plan ahead when you want to serve it. It is vegan and gluten-free.
Servings: 2
Calories: 44kcal
Equipment
- 1 medium size bowl
- 1 mandoline - thinnest slice blade
Ingredients
- 1 English cucumber very thinly sliced
- 1/4 cup red onion very thinly sliced
- 1/3 cup dill if using dried dill - use 2 tablespoons
- 2 TBS white wine vinegar
- 2 tsps mustard grainy style
- 1 tsp salt or to taste
- 1 TBS extra virgin olive oil optional
Instructions
- In a medium size bowl, add the vinegar, oil (if using), mustard, and salt. Whisk well to mix. Then add the diced onion. Mix well.
- Place mandoline over bowl and slice cucumbers.
- Toss the cucumbers into the mix making sure the dressing gets over the cucumbers.
- Let sit out on the counter for 15 minutes or in the refrigerator for an hour.
- If you have leftovers, store in an airtight container for a day in the refrigerator.
Notes
You can use any type of cucumber, but English cukes taste the best.
I use a mandoline to slice the cucumbers very thinly.
I have used plain white vinegar as well as white wine vinegar in the recipe. Both taste great. You can also substitute balsamic or red wine vinegar.
For mustard: You can use any mustard you like. I like Trader Joe's Whole Grain Dijon Mustard or their plain Dijon Mustard.
Salt: I use Maldon Flaky Sea Salt Flakes
Nutrition
Serving: 1 | Calories: 44kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1228mg | Potassium: 321mg | Fiber: 1g | Sugar: 3g | Calcium: 50mg