The humble cucumber takes center stage in this classic cucumber salad recipe, tossed in a bright and fresh vinaigrette.
Ingredients
Instructions
Place onions in a small bowl of ice water; let soak 15 minutes.
Meanwhile, place cucumbers in a salad spinner or colander set over a bowl, then toss with 2 teaspoons salt. Let sit, tossing occasionally, until cucumbers release their water, about 15 minutes.
In a small bowl, mix oil, vinegar, lemon juice, mustard, honey, black pepper, red pepper (if using), and 1/4 teaspoon salt.
Remove excess water from cucumbers with salad spinner or by blotting with paper towels, then transfer to a large bowl. Drain onions and add to bowl, along with dressing, dill, and chives. Toss well to combine. Let sit until salad absorbs some of the dressing, about 15 minutes; season with more salt, if needed.
<strong>Make Ahead: </strong>Salad can be assembled 2 days ahead. Store in an airtight container and refrigerate. Serve cold.
Nutrition
- Calories
- 75 Calories
- Fat Content
- 5 g
- Saturated Fat Content
- 1 g
- Trans Fat Content
- 0 g
- Cholesterol Content
- 0 mg
- Sodium Content
- 416 mg
- Carbohydrate Content
- 7 g
- Fiber Content
- 1 g
- Sugar Content
- 4 g
- Protein Content
- 1 g
