Description
This refreshing cucumber salad combines thinly sliced English cucumbers and red onion with a tangy and slightly sweet dressing made from apple cider vinegar, olive oil, Miracle Whip, honey, garlic, and fresh herbs. Chilled before serving, it makes a perfect light side dish for warm weather or anytime you want a crisp, flavorful salad.
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 and the red onion into thin slices and half circles respectively. Combine them in a large bowl.
- Season: Sprinkle salt and black pepper over the cucumber and onion mixture to your liking and toss gently.
- Make the dressing: In a small bowl, whisk together the apple cider vinegar, olive oil, Miracle Whip, honey, minced garlic, and dill until well combined.
- Toss salad: Pour the dressing over the sliced cucumbers and onions. Toss everything together to coat the vegetables evenly.
- Add fresh herbs: Stir in the chopped fresh parsley to the salad for added flavor and color.
- Chill before serving: Cover the salad bowl and place it in the refrigerator to chill for 30 minutes, allowing the flavors to meld before serving.
Notes
- For best flavor, allow the salad to chill for at least 30 minutes before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Adjust the amount of honey or vinegar according to your preferred balance of sweetness and acidity.
- Fresh dill and parsley can be substituted with dried herbs if needed; use about 1 tablespoon dried herbs in total.
- Miracle Whip adds a creamy tang; you can substitute with mayonnaise if preferred.
- Use English cucumbers as they have fewer seeds and a thinner skin making them ideal for salads.
Nutrition
- Serving Size: 1 cup
- Calories: 90 kcal
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 5 mg
