Zesty Cucumber Salad for the Perfect Summer BBQ Side
This refreshing cucumber salad is the perfect vegan-friendly side dish for summer barbecues.
Equipment
- Mandoline slicer
- - Mixing bowl
- Serving Bowl
Ingredients
For the Salad
- 2 medium English Cucumbers No peeling necessary
- 1 small Red Onion Use white onion as a substitute if needed
- 1 teaspoon Sea Salt Essential for balancing sweetness
For the Dressing
- 1/4 cup White Wine Vinegar Can substitute with apple cider vinegar
- 1 tablespoon Agave Nectar Use to maintain vegan status
For Garnishing
- 2 tablespoons Fresh Dill Chopped chives can also be used
Instructions
Preparation Steps
- Begin by thinly slicing the cucumbers and red onion using a mandoline or a sharp knife.
- In a large bowl, toss the sliced cucumbers and onion with white wine vinegar, agave nectar, and a sprinkle of sea salt.
- Cover the mixture and refrigerate for 20 minutes.
- Once chilled, transfer the salad to a serving bowl, gently shaking off any excess liquid.
- Sprinkle the salad with fresh dill and optional chives, and serve immediately.
Notes
For an extra kick, serve with a sprinkle of red pepper flakes. Use a mandoline for thinner cucumber slices.