Ingredients
- 4 medium cucumbers, thinly sliced
- ½ small red onion, thinly sliced
- ¼ cup carrot, finely diced
- 2 tbsp fresh parsley or dill, chopped
- ½ cup white vinegar
- ¼ cup water
- 1 tbsp olive oil
- 1–2 tsp honey or sugar
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp dried dill
- Optional: ¼ tsp red pepper flakes
Instructions
- Wash and thinly slice the cucumbers.
- Slice the red onion and finely dice the carrot.
- Add cucumber, onion, carrot, and herbs to a clean bowl or jar.
- In a separate bowl, whisk together vinegar, water, olive oil, honey/sugar, salt, pepper, garlic powder, and dried dill.
- Pour the dressing over the vegetables.
- Gently mix until everything is evenly coated.
- Cover and refrigerate for at least 1 hour. For stronger flavor, chill for 3–4 hours.
- Stir before serving and enjoy cold.
Nutrition Info
Approximate per serving, assuming 4 servings: 50–70 calories, depending mainly on the amount of oil and sweetener used. Cucumbers themselves are very low in calories; USDA data lists about 15 kcal, 0.65 g protein, 3.63 g carbs, and 0.5 g fiber per 100 g with peel.
Estimated per serving:
- Calories: ~50–70 kcal
- Protein: ~1 g
- Carbs: ~7–9 g
- Fat: ~2–3 g
- Fiber: ~1–2 g
- Sodium: varies significantly with added salt
Q&A
Q: Can I make it ahead?
A: Yes. Refrigerate it and allow the flavors to develop before serving.
Q: Can I use dill instead of parsley?
A: Absolutely. Fresh dill pairs especially well with cucumber and vinegar.
Q: Can I make it without sugar?
A: Yes. Simply leave out the honey/sugar for a more tangy version.
Q: Is this served hot or cold?
A: It is best served chilled.
Q: How can I keep the cucumbers crunchy?
A: Slice them fairly thick and avoid leaving them in the dressing for too long before serving.