Description
If you’re on the hunt for a refreshing dish that perfectly balances sweetness and tang, look no further than this Sweet and Sour Dill Cucumber Salad!
Ingredients
Scale
Cucumber Ingredients:
- 8 mini cucumbers, sliced (14 oz.) *
- 1 teaspoon sea salt *
Salad Ingredients:
- 1 cup finely diced red bell pepper
- ½ cup grated carrots
- ½ cup finely diced red onion (+/-) *
Dressing Ingredients:
- ½ cup distilled white vinegar *
- 3 Tablespoons pure maple syrup (+/-) *
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried ground mustard powder
- ¼ teaspoon dried dill (+/-) *
- Pinch to ½ teaspoon sea salt (+/-) *
Instructions
- Place the sliced cucumbers into a colander and sprinkle with the teaspoon of sea salt, then mix the sliced cucumbers with the teaspoon of sea salt thoroughly so that the salt is mixed through the sliced cucumbers to ensure that all the sea salt has been distributed among the cucumbers. Place the colander filled cucumbers over a bowl and place in the refrigerator to allow the water content of the cucumbers to release and drain into the bowl for 15 minutes.
- After 15 minutes, rinse the salted, sliced cucumbers under cold tap water for several minutes, gently flipping them around to remove most of the sea salt, then lay them out on a lint-free tea towel and pat dry. Then place into a large bowl.
- In the meantime, place all the Dressing Ingredients into a small bowl and whisk well until smooth and emulsified.
- Place all the Salad Ingredients into a large bowl with the salted and rinsed sliced cucumbers, mix to evenly distribute the ingredients.
- Pour the dressing over the salad ingredients, mix well to thoroughly coat all the ingredients. If desired, top with chopped fresh dill or sprinkle with some additional dried dill. Serve and enjoy! Refrigerate leftovers.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: Makes 6 cups (4 to 6)