Alpha Gal Friendly Classic Cucumber Salad
Crisp, cool, and bright with fresh dill, this cucumber salad is the kind of dish that disappears fast at any table. Thin slices of English cucumber get tossed with red onion and a simple white wine vinegar dressing that's tangy, just barely sweet, and completely plant-based — no meat, no dairy, no hidden animal byproducts to stress over. That matters a lot when you're navigating alpha-gal syndrome, where even trace mammalian ingredients in a dressing or seasoning blend can cause a reaction. Every ingredient here is straightforward and easy to verify: fresh vegetables, olive oil, vinegar, sugar, and herbs. The salting step draws out excess moisture so the cucumbers stay crisp rather than watery, and that 30-minute chill in the fridge lets the flavors deepen into something that tastes far more intentional than the effort required. It works beautifully as a side for grilled fish or chicken, or honestly just on its own straight from the bowl.
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Learn more →Ingredients
4 servings
- 2 large english cucumbers (about 2 lb total), thinly sliced
- 1 tsp kosher salt
- ½ small red onion, very thinly sliced
- 3 tbsp fresh dill, roughly chopped
For the dressing
- 3 tbsp white wine vinegar
- 1 tbsp granulated sugar
- 2 tbsp extra-virgin olive oil
- ¼ tsp black pepper
Instructions
- 1
Place the sliced cucumbers in a large bowl and toss with the kosher salt. Let stand for 10 minutes, then transfer to a clean kitchen towel or several layers of paper towels and pat firmly dry — the cucumbers should feel noticeably less wet.
- 2
In a small bowl, whisk together the white wine vinegar, sugar, olive oil, and black pepper until the sugar is fully dissolved.
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