Textual Chef

Southern Cucumber and Onion Salad

A classic Southern side of crisp cucumber and sweet onion slices marinated in a tangy apple cider vinegar dressing. Plan ahead: the salad is best after chilling at least 1 hour.

15 minEasyServes 490 cal/serving

Southern AmericanSaladNo-CookVeganGluten-FreeDairy-FreeEgg-FreeNut-Free

Ingredients

  • 2 large cucumbers, thinly sliced
  • 1 sweet onion (such as Vidalia), thinly sliced
  • 1/3 cup apple cider vinegar
  • 2 tbsp granulated sugar
  • 1/3 cup water
  • 1 tsp salt
  • 1/2 tsp black pepper, freshly ground
  • 2 tbsp fresh dill (or 1/2 tsp dried dill), chopped

Instructions

  1. 1

    In a large bowl, combine 2 thinly sliced large cucumbers and 1 thinly sliced sweet onion (such as Vidalia). Sprinkle with 1 tsp salt, toss to coat, and let stand 5 minutes to draw out moisture.

  2. 2

    In a small bowl, whisk together 1/3 cup apple cider vinegar, 2 tbsp granulated sugar, 1/3 cup water, and 1/2 tsp freshly ground black pepper until the sugar dissolves.

  3. 3

    Pour the dressing over the cucumbers and onion. Toss well to coat.

  4. 4

    Stir in 2 tbsp chopped fresh dill (or 1/2 tsp dried dill). Taste and adjust seasoning as needed.

  5. 5

    Cover and refrigerate for at least 1 hour before serving, tossing once halfway through. Serve cold with a slotted spoon.

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