Description
A refreshing and tangy cucumber salad featuring thinly sliced English cucumbers and red onion tossed in a zesty apple cider vinegar dressing with olive oil, honey, garlic, dill, and fresh parsley. Perfect for a light side dish or a cool appetizer.
Ingredients
Scale
Vegetables
- 2 English cucumbers thinly sliced
- 1 large red onion thinly sliced
Dressing
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- 2 tablespoons Miracle Whip
- 1½ tablespoons honey
- ½ tablespoon minced garlic
- 3 tablespoons dill
- 1 tablespoon fresh parsley chopped
- salt and black pepper to taste
Instructions
- Prepare Vegetables: Thinly slice the English cucumbers and red onion into half circles, then combine them in a large bowl.
- Season Vegetables: Add salt and black pepper to taste, tossing gently to evenly season the cucumbers and onions.
- Make Dressing: In a small bowl, whisk together the apple cider vinegar, olive oil, Miracle Whip, honey, minced garlic, and dill until well combined.
- Toss Salad: Pour the dressing over the sliced vegetables and toss thoroughly to coat all pieces with the dressing.
- Add Fresh Herbs: Mix in the chopped fresh parsley to the salad for added freshness and flavor.
- Chill: Place the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld and salad to chill.
Notes
- Store the salad in an airtight container in the refrigerator for up to 3-4 days for best freshness.
- You can substitute Miracle Whip with mayonnaise if preferred.
- Adjust honey quantity according to your preferred sweetness level.
- Use fresh herbs like dill and parsley for the best flavor impact.
- For a crunchier salad, slice cucumbers thicker and prepare just before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 90 kcal
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
