Red Meat Allergy 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-sliced English cucumbers get tossed with kosher salt and patted dry before dressing, which is the small but important step that keeps everything from turning watery and bland. A simple white wine vinegar and olive oil dressing with just a touch of sugar brings a lightly pickled tang that makes each bite genuinely refreshing. Red onion adds a little sharpness and color, while the fresh dill ties the whole thing together with an herby, summery lift. Every single ingredient here is naturally free of red meat and any animal-derived proteins that can trigger alpha-gal or similar sensitivities, so there's nothing to second-guess or swap out. It's an effortless side that pairs beautifully with grilled fish, roasted chicken, or really anything coming off the grill this season. 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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