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Cucumber Salad

overhead shot of Cucumber Salad in a bowl
A summer staple, this delicious cucumber salad is a simple, quick, and classic side dish packed with fresh ingredients for any get-together.
Prep Time 10 mins
Total Time 10 mins
Course Side Dish
Cuisine American
Servings 6
Calories 107 kcal


  • 2 English cucumbers, thinly sliced
  • 1 large red onion, thinly sliced
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons Miracle Whip
  • tablespoons honey
  • ½ tablespoon minced garlic
  • 1 tablespoon dill
  • 1 tablespoon fresh parsley, chopped
  • salt and black pepper, to taste


  • Slice cucumbers into thin slices. Slice the red onion in thin half circles. Combine in a large bowl.
  • In a small bowl, whisk together the apple cider vinegar, olive oil, Miracle Whip, honey, garlic, and dill to make the sauce.
  • Salt and pepper the vegetables to your liking.
  • Pour the dressing over the sliced vegetables. Toss to coat.
  • Add the chopped parsley.
  • Place the salad bowl in the fridge to chill before serving.


  • If you are using regular cucumbers rather than English cucumbers, you may want to peel the skin as they tend to be tougher than English cucumber skins.
  • Slice cucumber thinly for a more delicate salad, or thick slices for more of a crunch with each bite.


Sodium: 46mgCalcium: 24mgVitamin C: 5mgVitamin A: 170IUSugar: 7gFiber: 1gPotassium: 192mgCholesterol: 1mgCalories: 107kcalMonounsaturated Fat: 5gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 7gProtein: 1gCarbohydrates: 11gIron: 1mg