This fresh cucumber dill salad is just 49 calories per 1/2 cup, and so easy to make.I like use a mandolin to slice the cucumbers quickly, and super thin. But a knife and cutting board will work just fine too. Special Tip: You can use the onions, or omit them all together. This salad is also great with sliced radishes in it. I like to use one bunch and I slice them think like the cucumbers too.
Slice the cucumbers very thin (using a mandolin is ideal) and add to a large glass bowl as you work.
Add in the vinegar, sugar, dill, salt and pepper (and onions of you are using them). And mix very well so that all of the cucumbers are coated in dressing.
Set aside on the countertop to marinate for 1 hour, alternatively you can cover and add to the fridge for later.
As the cucumbers marinate, they will release more juices. Mix well and often as you like to make sure they are coated in dressing.
To serve, drain the cucumber salad and plate. This salad is good cold or at room temperature.