Xanthan Gum Free Cucumber Dill Salad
Crisp, cool, and bursting with fresh herb flavor, this cucumber dill 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 thickeners, no stabilizers, nothing processed. That matters more than you might think, because many bottled dressings and store-bought salads sneak in additives that people following a xanthan gum free lifestyle need to avoid. Here, everything is whole and straightforward, so you know exactly what you're eating. Salting the cucumbers first and letting them drain is the secret to keeping things crisp rather than watery, and it makes a real difference in the final texture. The fresh dill and optional chives bring a bright, almost grassy note that makes this feel far more special than the short ingredient list suggests. Serve it right away for maximum crunch, or let it chill briefly to let the flavors meld — either way, it's a refreshing win.
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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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