Sweet and Sour Cucumber and Vidalia Onion Salad
User Reviews
5
Sweet and Sour Cucumber and Vidalia Onion Salad
Description
The Sweet and Sour Cucumber and Vidalia Onion Salad brings together the crispness of peeled, thin cucumber slices and the mild sweetness of baby Vidalia onions paired with the subtle crunch of grated carrots. The dressing, which blends white vinegar and sugar balanced by fresh dill, salt, and black pepper, creates the characteristic sweet and sour flavor profile. The acidity of the vinegar cuts through the natural sweetness of the vegetables, while the dill adds a fresh herbal note.
The salad is prepared by tossing the vegetables together and then coating them evenly with the vinegar-based dressing. It can be served immediately, offering a crisp and lively texture, or refrigerated to deepen the melding of flavors, resulting in a softer, more harmonious taste.
This salad pairs well as a light side for grilled or fried dishes, providing brightness and contrast on the plate. For substitutions, other sweet onion varieties can be used in place of Vidalia onions, and dried dill weed may replace fresh dill if needed.
Store leftover salad in an airtight container in the refrigerator for three to four days while maintaining the flavor and texture reasonably well.
Ingredients
- 4 kirby cucumber peeled, thinly sliced, type
- 2 cups vidalia onion thinly sliced, baby
- 2 carrot peeled and grated
- ½ cup white vinegar
- 2 tablespoons sugar or equal amount of sugar substitute
- 2 tablespoons dill chopped, fresh
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Peel and thinly slice the cucumbers. Then thinly slice the Vidalia onions and grate the carrots.
- Toss the vegetables together in a medium bowl.
- In a smaller bowl, combine the vinegar, sugar, dill, salt, and pepper. Mix everything together and pour the vinegar mixture over the veggies.
- Pour over the veggies and toss until everything is coated well.
- Serve immediately, or refrigerate and serve later.
Notes
- Store the salad in a tightly sealed container in the refrigerator for 3-4 days.
- You may substitute any sweet onion variety for the baby Vidalia onions if unavailable.
- Dried dill weed can replace fresh dill at about 2 teaspoons if fresh is not accessible.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 103kcal | 5% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 325mg | 14% |
| Potassium | 605mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 5328IU | 107% |
| Vitamin C | 15mg | 17% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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