Cashew Free Classic Cucumber Salad
Crisp, tangy, and impossibly refreshing, this cucumber salad is the kind of side dish that disappears fast at any table. Thin-sliced English cucumbers get salted and patted dry first, which draws out excess moisture so the dressing actually clings instead of turning watery at the bottom of the bowl. A bright white wine vinegar dressing with just a touch of sugar balances the sharpness beautifully, while fresh dill and red onion add color and a little bite. The whole thing comes together with pantry staples and zero specialty ingredients — no nuts, no nut-derived oils, nothing to second-guess on a label. After a quick chill in the fridge, the cucumbers take on a lightly pickled quality that makes them genuinely hard to stop eating. It's an ideal make-ahead dish since the flavors only get better as they meld, and it pairs well with just about anything off the grill or out of the oven.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!