This Cucumber Salad is a fresh and flavorful side dish made with sliced cucumbers, fresh and pickled red onions with a tangy vinaigrette dressing. Perfect for spring and summer picnics, barbecues and a delicious way to use up those garden vegetables. Pairs well with any main and is naturally gluten-free, vegan, paleo, low carb with a Whole30 option.
Thinly slice the onions and cucumbers with a mandolin or knife. Add the cucumbers to a bowl then season with salt and let it sit for about 5 minutes to sweat or while you prepare the dressing.
Meanwhile, add all the dressing ingredients to a mason jar or a bowl and shake well or whisk unti very well combined. Taste and adjust seasonings as needed. Toss and serve: Pour dressing over the cucumbers. Add fresh dill and parsley then toss until well combined. Add more salt and black pepper, as needed and garnish with more parsley and dill, if desired. Chill for at least 20 minutes or serve immediately.
Add the onions, dill and parsley then pour dressing on top. Toss until well combined. Add more salt and black pepper, as needed and garnish with more parsley and dill, if desired. Chill for at least 20 minutes or serve immediately.