Ingredients
Scale
- 4 large cucumbers, thinly sliced
- 1/4 cup apple cider vinegar
- 2 tablespoons honey or maple syrup (for sweetness)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- Optional: fresh dill or mint for garnish
Instructions
- Start by washing the cucumbers thoroughly. Use a mandoline or Fullstar Ultimate Veggie Prep Master to easily slice the cucumbers thinly and uniformly.
- In a small bowl, whisk together the apple cider vinegar, honey, salt, and black pepper. Add the olive oil to create a smooth, cohesive dressing.
- Place the sliced cucumbers in a large bowl and pour over the dressing. Toss gently to coat all slices evenly. Cover and refrigerate for at least 30 minutes to enhance flavor and crunchiness.
- Before serving, sprinkle with fresh dill or mint for added aroma and flavor. Serve chilled as a healthy, refreshing side dish or part of your antipasto platter.
Notes
- Use a mandoline or Fullstar Vegetable Prep Master for perfect, uniform slicing.
- Adjust the sweetness or tanginess by varying honey or vinegar amounts.
- Let the salad sit in the refrigerator for at least 30 minutes for maximum flavor absorption.
- Experiment with adding thinly sliced red onions or cherry tomatoes for extra color and flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 60 Kcal
- Sugar: 4g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg