Carrageenan Free Cucumber Dill Salad

Total time30 min

Prep time15 min

Cook time0 min

4.9

(20)

Crisp, herby, and bright with a tangy vinegar dressing, this cucumber salad is the kind of effortless side dish that somehow disappears before anything else on the table. The salting-and-draining step is the real secret here — it pulls out excess moisture so every round stays satisfyingly crunchy rather than watery and limp. Fresh dill does the heavy lifting on flavor, and a touch of honey rounds out the apple cider vinegar into something genuinely craveable. Red onion adds a little bite and color, making the whole bowl look as good as it tastes. For anyone navigating carrageenan concerns, this recipe is naturally in the clear — every ingredient is a whole food you can pick up without squinting at a label. No store-bought dressings, no dairy, no processed thickeners of any kind. Just olive oil, vinegar, honey, and fresh herbs whisked together in under a minute. It works beautifully as a make-ahead side since a short rest in the fridge lets the dressing soak into the cucumbers without sacrificing that satisfying snap.

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Ingredients

4 servings

2 large english cucumbers, thinly sliced into rounds
½ tsp fine sea salt
¼ small red onion, very thinly sliced
3 tbsp apple cider vinegar
2 tbsp extra-virgin olive oil
1 tsp honey
¼ cup fresh dill, roughly chopped
2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Place the sliced cucumbers in a colander set over the sink, toss with the sea salt, and let them drain for 15 minutes. Pat dry with a clean kitchen towel or paper towels.
2
While the cucumbers drain, combine the apple cider vinegar, olive oil, and honey in a large mixing bowl and whisk until the honey is fully dissolved and the dressing is uniform.

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