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For this old-fashioned Southern cucumber and onion salad, 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


Read the full recipe after the video.


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

1/2 cup
12 calories; protein 0.7g; carbohydrates 2.7g; dietary fiber 0.9g; sugars 1.2g; vitamin a iu 120.7IU; vitamin c 4.5mg; folate 3.5mcg; calcium 15.5mg; iron 0.3mg; magnesium 2.1mg; potassium 101.6mg; sodium 184.1mg.

1/2 vegetable