Cucumber Salad
Cucumber Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 38 calorie
- Sodium
- 437 milligrams
- Carbohydrates
- 8 grams
- Dietary Fiber
- 3 grams
- Protein
- 3 grams
- Total: 30 min
- Prep: 10 min
- Inactive: 20 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 38 calorie
- Sodium
- 437 milligrams
- Carbohydrates
- 8 grams
- Dietary Fiber
- 3 grams
- Protein
- 3 grams
- Total: 30 min
- Prep: 10 min
- Inactive: 20 min
Ingredients
2 English cucumbers (2 pounds)
1 small red onion
1 1/2 tablespoons salt
1 tablespoon plus 1 teaspoon white wine vinegar or sherry vinegar
1 teaspoon sugar
2 teaspoons dried dill or 2 tablespoons fresh
Directions
- Slice the cucumber lengthwise, remove the seeds, and slice thinly. Thinly slice the onion.
- In a colander, toss the cucumber and onion with the salt and let it sit and drain for 20 minutes. Press the liquid out of the vegetables and rinse well with cold water.
- In a medium bowl combine the vinegar and sugar and stir well. Add the cucumber mixture and toss to coat. Stir in the dill.
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