Description
A refreshing cucumber salad featuring thinly sliced English cucumbers and red onion, tossed in a tangy and creamy dressing made with apple cider vinegar, olive oil, Miracle Whip, honey, garlic, and fresh herbs. Perfect as a light side dish or summer appetizer, this salad is chilled to enhance its crisp flavors.
Ingredients
Scale
Vegetables
- 2 English cucumbers thinly sliced
- 1 large red onion thinly sliced
Dressing
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- 2 tablespoons Miracle Whip
- 1½ tablespoons honey
- ½ tablespoon minced garlic
- 3 tablespoons dill
- 1 tablespoon fresh parsley chopped
- salt and black pepper to taste
Instructions
- Prepare the vegetables: Slice the English cucumbers into thin rounds and the red onion into thin half circles. Combine both in a large mixing bowl.
- Season the vegetables: Sprinkle salt and black pepper over the sliced cucumbers and onions according to your taste and gently toss to combine.
- Make the dressing: In a separate small bowl, whisk together the apple cider vinegar, olive oil, Miracle Whip, honey, minced garlic, and dill until smooth and fully blended.
- Toss the salad: Pour the dressing over the cucumber and onion mixture. Toss thoroughly to ensure all the vegetables are evenly coated with the dressing.
- Add fresh herbs: Sprinkle the chopped fresh parsley on top and mix lightly to incorporate the herb.
- Chill: Cover the salad bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the salad to chill.
Notes
- For best results, chill the salad for at least 30 minutes before serving to enhance the flavors.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- You can substitute fresh dill with dried dill if fresh is not available, but use about one-third the quantity.
- If you prefer a tangier dressing, increase the apple cider vinegar by 1 tablespoon.
- To make it vegan, substitute Miracle Whip with a vegan mayonnaise alternative and honey with maple syrup.
Nutrition
- Serving Size: 1 cup
- Calories: 80 kcal
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 5 mg
