For this old-fashioned Southern cucumber salad recipe, thin slices of cucumber and onion marinate just long enough to develop a touch of tanginess without any sharp bite. Serve with sweet dishes like barbecue to lend a refreshing balance. Source: EatingWell Magazine, May/June 2017

Virginia Willis


Ingredient Checklist


Instructions Checklist
  • Using a vegetable peeler, shave off alternating strips of cucumber to create a striped effect. Thinly slice the cucumber and place in a bowl.

  • Cut the onion very thinly crosswise with a knife or mandoline. Add to the cucumber. Drizzle with vinegar. Add dill, salt and pepper and gently stir to combine. Let stand for 15 minutes to briefly marinate. Gently stir again before serving.


To make ahead: Refrigerate for up to 1 day.

Nutrition Facts

12 calories; 184 mg sodium. 102 mg potassium; 2.7 g carbohydrates; 0.9 g fiber; 1 g sugar; 0.7 g protein; 121 IU vitamin a iu; 5 mg vitamin c; 3 mcg folate; 16 mg calcium; 2 mg magnesium;

Reviews (3)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Wonderful light salad. I added a spritz of avocado oil, some slivers of red bell pepper and a half teaspoon of cane sugar to cut the vinegar. Delicious! Read More
Rating: 5 stars
This is the perfect light summery salad. Try cutting the cucumber in ribbons for a little fun. Read More
Rating: 5 stars
Love this salad.. Read More