Fructose Free Classic Cucumber Salad
Crisp, cool, and bright with fresh dill, this cucumber salad is the kind of side dish that disappears fast at any table. Managing fructose intake often means scanning labels for sneaky high-fructose ingredients or avoiding the fruit-heavy salads that dominate summer menus — this one sidesteps all of that with a short, clean ingredient list. The dressing leans on white wine vinegar, a small amount of granulated sugar, and olive oil, keeping sweetness minimal and well within a low-fructose approach. Salting the cucumbers first and patting them dry is a small but important step that pulls out excess moisture and gives every slice that satisfying, lightly pickled texture. Red onion adds a gentle bite, and the fresh dill brings an herby lift that makes the whole bowl feel far more special than the effort involved. It comes together quickly and only gets better after a rest in the fridge, making it an easy make-ahead option for weeknight dinners or casual gatherings.
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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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