Servings: Serves 8
Ingredients
- 2 medium English cucumbers (or any variety), very thinly sliced (about 4 cups)
- ½ teaspoon fine salt
- ½ small red onion, very thinly sliced (about ½ cup)
- ⅓ cup Primal Kitchen Whip (may substitute Primal Kitchen Mayo for Whole30 or vegan mayo of choice for vegan)
- 1 ½ tablespoons apple cider vinegar or white wine vinegar
- 1 teaspoon honey (omit for vegan and Whole30)
- ½ teaspoon garlic powder
- ⅛ teaspoon black pepper
- 1 tablespoon chopped fresh dill (or ½ teaspoon dried dill)
Instructions
- Wash and dry the cucumbers then cut off the ends. Use a vegetable peeler or paring knife to remove 4-5 strips of the peel, if desired (this step is optional). Slice the cucumber into ¼-inch thick rounds and place in a colander set over a plate.
- Sprinkle the sliced cucumbers with the salt, tossing gently. Allow the cucumbers to sit for 20 minutes then pat dry with paper towels or a clean dish towel.
- While the cucumbers are resting, combine the whip, vinegar, honey, garlic powder, and black pepper in a medium bowl. Whisk well to combine.
- Add the sliced cucumbers, sliced onion, and dill to the bowl and toss well.
- Serve immediately or store in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
- Serving Size: about ½ cup
- Calories: 35
- Fat: 2 g
- (Sat Fat: 0 g)
- Sodium: 120 mg
- Carbohydrate: 3 g
- (Fiber: 1 g
- Sugar: 2 g)
- Protein: 0 g
- Cholesterol: 0 mg