There’s something so nice and refreshing about a cucumber. They’re crisp, cool and crunchy. They’re great pickled or as a snack with some hummus, and they add a nice crunch and texture to salads. They’re even better when they’re the star of the salad.
I made some vegan mac and cheese the other night and I wanted something to go with it that was a bit on the lighter side. I ended up making this cucumber dill salad which went surprisingly well with the mac and cheese. This recipe is sweet, simple and delicious. It’s a great side dish to accompany a meal.
Cucumber Dill Salad
Prep & Assembly Time: 10 mins
2 large English cucumbers, thinly sliced into rounds
1/2 red onion, thinly sliced
1 jalapeno, deseeded and finely chopped
1 tbsp fresh dill, chopped
2 tbsp apple cider vinegar
1 tbsp maple syrup
1/4 tsp toasted sesame oil
1/4 tsp sea salt
To assemble the cucumber salad add the cucumbers, red onion, jalapeno and dill into a large bowl and toss to combine.
In a small bowl add the apple cider vinegar, maple syrup, toasted sesame oil and sea salt and whisk to combine.
Add the dressing to the bowl with the vegetables and stir to combine coating well.
The cucumber salad is ready to be served up and enjoyed. It will taste just as good if not better the next day as the flavors become more prominent when it marinates overnight.