Description
This refreshing cucumber salad combines thinly sliced English cucumbers and red onion with a tangy and creamy dressing made from apple cider vinegar, olive oil, Miracle Whip, honey, garlic, and fresh herbs. Perfect as a crisp side dish, it is chilled before serving for maximum flavor.
Ingredients
Scale
Salad
- 2 English cucumbers thinly sliced
- 1 large red onion thinly sliced
- Salt and black pepper to taste
Dressing
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- 2 tablespoons Miracle Whip
- 1½ tablespoons honey
- ½ tablespoon minced garlic
- 3 tablespoons dill
- 1 tablespoon fresh parsley chopped
Instructions
- Prepare vegetables: Slice the English cucumbers into thin slices and the red onion into thin half circles. Combine both in a large bowl.
- Season vegetables: Add salt and black pepper to taste, seasoning the cucumbers and onions evenly.
- Make dressing: In a small bowl, whisk together apple cider vinegar, olive oil, Miracle Whip, honey, minced garlic, and dill until smooth and well combined.
- Toss salad: Pour the dressing over the sliced vegetables and toss thoroughly to coat all pieces evenly.
- Add parsley: Sprinkle the chopped fresh parsley over the salad and gently mix it in.
- Chill: Cover the salad bowl and place it in the refrigerator for 30 minutes to chill and allow flavors to meld before serving.
Notes
- Store the salad in an airtight container in the refrigerator for up to 3-4 days.
- For a vegan version, substitute Miracle Whip with a plant-based mayonnaise.
- You can adjust the amount of honey to balance sweetness as desired.
- Use fresh dill and parsley for the best flavor impact.
- Serve chilled as a crisp side dish for summer meals or barbecues.
