Ingredients
Scale
- 4 large cucumbers, thinly sliced
- 1/4 cup rice vinegar or apple cider vinegar
- 2 tablespoons honey or sugar (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh dill or cilantro (optional)
- 1/2 red onion, thinly sliced (optional)
- 1 teaspoon crushed red pepper flakes (for a spicy kick, optional)
Instructions
- Start by washing the cucumbers thoroughly. Using a sharp knife or Fullstar Ultimate Veggie Prep Master, slice the cucumbers very thinly to ensure they absorb the tangy dressing beautifully.
- In a small bowl, whisk together the rice vinegar, honey, salt, and pepper until well combined. If you prefer a super tangy flavor, add a splash more vinegar. For sweetness, adjust with additional honey or sugar.
- In a large mixing bowl, toss the sliced cucumbers with the dressing. Add sliced red onions and fresh herbs like dill or cilantro for extra flavor. Let the salad sit for at least 15 minutes to allow the flavors to meld.
- If you enjoy a spicy kick, sprinkle some crushed red pepper flakes over the salad and toss gently. This enhances the overall flavor and adds a little heat.
Notes
- For best results, serve the salad chilled for maximum crunch and freshness.
- Store in an airtight container in the refrigerator, and consume within 24 hours for optimal flavor and texture.
- Drain excess liquid if the salad releases too much moisture before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Modern Healthy
- Diet: Vegan, Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 40 kcal Kcal
- Sugar: 5g
- Sodium: 210mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg