Cucumber Salad Recipe
User Reviews
4.9
Cucumber Salad Recipe
Description
The Cucumber Salad Recipe uses peeled cucumbers and thinly sliced Vidalia onion tossed in a lightly sweetened vinegar-based dressing. The key is marinating the vegetables in a mixture of white distilled vinegar, sugar, kosher salt, black pepper, and minced garlic diluted with water. Refrigerating the salad covered allows the flavors to meld while maintaining a crisp bite. The fresh garlic adds a subtle pungency that complements the mild sweetness of the onions and the acidity of the vinegar.
The preparation involves slicing and mixing fresh vegetables, then dressing them and chilling to soften flavors without losing texture. The result is a bright, cooling salad with a balance of sweet, tart, and savory notes good for refreshing the palate or pairing with grilled or fried foods.
Ingredients
- 2 cucumber peeled and sliced
- sweet onion
- 1/2 /2 cup white vinegar distilled
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- 1 teaspoon black pepper ground
- 1 clove garlic finely minced
- 1/2 /2 cup water
Instructions
- Place cucumber slices into large bowl. Cut Vidalia onion into long thin strips and add to the bowl.
- In 2-cup measuring cup, add vinegar, sugar, salt, garlic, and water. Mix well with a fork and pour over cucumber and onions. Cover tightly with plastic wrap and store in the refrigerator at least an hour before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 17 kcal
% Daily Value*
| Calories | 17kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 0.5g | 1% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.003g | 0% |
| Sodium | 293mg | 12% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 14mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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