Description
A refreshing and crunchy cucumber salad featuring thinly sliced cucumbers and red onions tossed in a tangy rice vinegar and honey dressing, accented with fresh dill and a hint of red pepper flakes for subtle heat. This easy, no-cook salad is perfect as a light side dish or a crisp addition to any meal.
Ingredients
Scale
Vegetables
- 1 cucumber, thinly sliced
- 1/2 cup red onion, thinly sliced
Dressing
- 1/4 cup rice vinegar
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh dill, chopped
Instructions
- Prepare the vegetables: Wash the cucumber thoroughly under cool water. Cut off both ends, then slice the cucumber into thin, even rounds. Peel the red onion, trim both ends, cut in half lengthwise, and slice thinly into half-moons. Combine the cucumber and red onion slices in a medium-sized bowl.
- Make the dressing and toss: In a small bowl, whisk together rice vinegar, olive oil, honey, salt, black pepper, and red pepper flakes until the honey dissolves. Pour this dressing over the cucumber and onion mixture, tossing well to coat evenly. Chop the fresh dill finely and sprinkle it over the salad, then toss again to distribute.
- Let flavors meld: Allow the salad to sit at room temperature for about 10 minutes to meld the flavors. For a chilled salad, refrigerate for 30 minutes before serving. Stir once more before serving to ensure the dressing is well distributed.
Notes
- This salad is best served fresh but can be refrigerated up to 24 hours for improved flavor.
- Adjust the amount of red pepper flakes to control the spiciness.
- For added crunch, sprinkle with toasted sunflower seeds or slivered almonds before serving.
- Use a seedless cucumber or peel the skin if you prefer a less bitter flavor.
