Rice Free Cucumber Dill Salad
Crisp, herby, and bright with a tangy vinegar dressing, this cucumber salad is the kind of side dish that disappears fast at any table. Salting the cucumbers first and letting them drain is the secret move here — it pulls out excess moisture so every slice stays snappy instead of watery and limp. The apple cider vinegar and honey dressing comes together in seconds and strikes that perfect balance between sharp and just-sweet-enough. Fresh dill is the real star, bringing that unmistakable garden flavor that makes the whole bowl feel alive. Red onion adds a gentle bite, and the optional chives layer in a mild, grassy finish that rounds everything out beautifully. It's naturally free of grains and starches in every sense — just vegetables, fresh herbs, and a clean homemade dressing with nothing unnecessary hiding in it. Serve it straight away for maximum crunch, or let it chill briefly and watch the flavors deepen even further.
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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.
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