Salad: United States – Pacific Northwest – Cucumber, Dill & Yogurt Slaw

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 30 min

Total 45 min

Ingredients

- 2 medium English cucumbers (about 1 lb / 450 g), thinly sliced
- 1 cup (240 ml) plain Greek yogurt
- 2 tbsp (6 g) fresh dill, finely chopped
- 2 tbsp (6 g) fresh chives, finely chopped
- 1/4 cup (40 g) red onion, very thinly sliced
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) white wine vinegar
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 tsp (5 ml) honey or granulated sugar (optional)
- 1 small garlic clove, minced (optional)
- Salt and freshly ground black pepper

Instructions

1. Place the sliced cucumbers in a colander, sprinkle lightly with salt, and let sit for 10 minutes to draw out excess water. Rinse briefly and pat dry with paper towels.
2. In a medium bowl, whisk together the yogurt, lemon juice, white wine vinegar, olive oil, honey (if using), and minced garlic (if using) until smooth.
3. Stir the chopped dill and chives into the yogurt dressing; season with several grinds of black pepper and a pinch of salt. Taste and adjust acidity or sweetness as needed.
4. Add the drained cucumbers and the thinly sliced red onion to the bowl and toss gently until all pieces are evenly coated with the dressing.
5. Cover and refrigerate for at least 15–30 minutes to let the flavors meld. Taste again before serving and adjust salt and pepper.
6. Serve chilled, garnished with a small sprig of dill or an extra sprinkle of chives if desired.