Turkey 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. Thinly sliced English cucumbers get a quick salt treatment to draw out excess moisture, which is the small but important step that keeps the whole thing from turning watery in the fridge. A simple white wine vinegar dressing with just a touch of sugar and olive oil brings everything together with a lightly pickled tang that's completely addictive. Shaved red onion adds a little sharpness and color, making this as pretty as it is easy. Every single ingredient here is naturally free of poultry in any form — no hidden proteins, no meat-based broths, nothing to second-guess. It's a genuinely fuss-free recipe that works as a refreshing starter, a cookout staple, or a weeknight side alongside almost anything you're already making.
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!