Dairy Free Cucumber Dill Salad
Crisp, bright, and loaded with fresh herb flavor, this cucumber salad is the kind of side dish that disappears fast at any table. The dressing comes together with just apple cider vinegar, olive oil, and a touch of honey — no cream, no sour cream, no yogurt — so it's naturally free of dairy without any substitutions required. That light, tangy vinaigrette actually lets the cucumbers and dill shine rather than weighing everything down. Salting and draining the cucumbers first is the secret move here, pulling out excess moisture so every bite stays satisfyingly crisp instead of watery. A handful of fresh dill and optional chives give it that garden-fresh punch that bottled dressings can never quite replicate. Serve it straight away for maximum crunch, or let it chill briefly to let the flavors meld — either way, it's an effortless, crowd-pleasing addition to any spread.
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, 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!