Carrageenan Free Classic Cucumber Salad
Crisp, tangy, and loaded with fresh dill, this cucumber salad is the kind of side dish that disappears fast at any table. The simple white wine vinegar dressing brings just enough brightness and sweetness to make every bite feel refreshing without being overpowering. Carrageenan — a thickener and stabilizer derived from seaweed — sneaks into a surprising number of store-bought dressings and dairy-based condiments, so making your own from scratch is the cleanest way to stay clear of it entirely. Here, the dressing is nothing but white wine vinegar, olive oil, sugar, and black pepper, so you know exactly what you're eating. The salting-and-patting step is worth the extra few minutes — it draws out excess moisture so the cucumbers stay pleasantly crisp rather than watery once the dressing goes on. Thin-sliced red onion and a generous handful of fresh dill round out the flavor in the most classic, satisfying way. Make it ahead and let it chill; the flavors only get better as it sits.
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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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