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cucumber salad with dill

Cucumber Salad with Dill

A simple and refreshing cucumber salad with dill and onions, in an oil and vinegar dressing (vinaigrette).
Course Salads
Cuisine German
Diet Vegan
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 116kcal
Author Adina


  • 1 long English cucumber
  • 1 small red or white onion
  • 3 tablespoons chopped dill
  • 2 tablespoons red or white wine vinegar
  • 1 teaspoon sugar or more to taste
  • 3 tablespoons neutral-tasting oil See note
  • fine sea salt and freshly ground black pepper


  • Slice the cucumber very thinly. Use a mandoline for best results.
  • Place the cucumber slices in a bowl. Use your hands to unstick the slices that might stick together.
  • Chop the onion very finely and give it to the bowl together with the dill.
  • Place the vinegar, sugar, some salt, and pepper in a small bowl. Whisk to combine and add the oil. Whisk until the mixture emulsifies slightly.
  • Pour the vinaigrette over the salad and combine, preferably with your hands, this way you will be able to unstick even more cucumber slices and coat them nicely with the oil and vinegar dressing.
  • Adjust the taste with more salt, pepper, and sugar if necessary.
  • Serve as suggested above.



Canola oil or a mild tasting sunflower oil. Don't use olive oil.


Serving: 1/4 of the salad | Calories: 116kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Sodium: 75mg | Fiber: 1g | Sugar: 3g