Recipe courtesy of Family Circle Magazine

Cucumber Salad

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  • Level: Easy
  • Total: 27 min
  • Active: 15 min
  • Yield: 10 servings
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3 large cucumbers, thinly sliced

2 teaspoons salt

3 tablespoons fresh lemon juice

1 tablespoon vegetable oil (kosher for Passover)

1 tablespoon sugar

2 tablespoons chopped fresh dill

1/2 cup thinly sliced red onion


  1. Toss cucumber with salt in large bowl. Cover with plate that rests directly on cucumbers; weight down with 1-pound can. Let stand 1 to 2 hours. Drain in colander; rinse well. 
  2. Combine lemon juice, oil, sugar, and dill in serving bowl. Mix in onion and cucumber. Refrigerate overnight. Serve cold or at room temperature.

Cook’s Note

If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.