Mushroom Free Classic Cucumber Salad
Crisp, tangy, and impossibly refreshing, this cucumber salad is the kind of dish that disappears fast at any table. Thin-sliced English cucumbers get a quick salt treatment to draw out excess moisture, which means every bite stays perfectly crisp rather than watery. 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 fuss — no cooking, no special equipment, just a bowl and a whisk. For anyone navigating a fungi-free diet, this recipe is naturally in the clear; every single ingredient is straightforward and easy to verify at a glance. After a short chill in the fridge, the flavors meld into something that tastes far more impressive than the effort involved. It works as a side for grilled proteins, tucked alongside sandwiches, or honestly just eaten 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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