Description
This refreshing cucumber salad combines thinly sliced English cucumbers and red onions with a tangy and slightly sweet dressing made from apple cider vinegar, olive oil, Miracle Whip, honey, garlic, and fresh herbs. It's a perfect chilled side dish that is easy to prepare and ideal for summertime meals or gatherings.
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 cucumbers into thin slices and the red onion into thin half circles. Combine both in a large bowl.
- Season the vegetables. Add salt and black pepper to the cucumbers and onions according to your taste preference and toss gently.
- Make the dressing. In a small bowl, whisk together apple cider vinegar, olive oil, Miracle Whip, honey, minced garlic, and dill until well combined.
- Combine salad and dressing. Pour the dressing over the sliced vegetables and toss thoroughly so that all pieces are evenly coated.
- Add parsley and chill. Stir in the chopped fresh parsley, then cover the salad and place it in the refrigerator to chill for at least 30 minutes before serving.
Notes
- Store the salad in an airtight container in the refrigerator for up to 3-4 days for best freshness.
- Using English cucumbers helps reduce excess moisture, keeping the salad crisp.
- Adjust the sweetness by varying the amount of honey according to your taste.
- For a tangier flavor, increase the apple cider vinegar slightly.
- Miracle Whip adds a creamy texture; it can be substituted with mayonnaise if preferred.
Nutrition
- Serving Size: 1 cup
- Calories: 90 kcal
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
