Cucumber Salad
Crispy and slightly pickley, this salad is light and crunchy and very refreshing.
Servings: 6 People
Calories: 41kcal
Ingredients
- 12 mini or baby cucumbers about 1 pound
- 1 medium-size red onion halved and very thinly sliced
- 1 tablespoon kosher or coarse salt
- 2 tablespoons white wine vinegar
- 1 tablespoon olive oil
- 2 tablespoons minced fresh dill
- 1 teaspoon sugar
- Freshly ground black pepper to taste
Instructions
- Thinly slice the cucumbers. Place the cucumber and onion slices in a colander and toss with the salt. Let sit in the sink or over a bowl for 30 to 40 minutes If you have time) to catch the liquid that will drip out.
- Rinse the cucumbers and onion in very cold water. Then, rinse the cucumbers and onion and using your hands, or better yet a clean dishtowel squeeze the liquid from the vegetables, getting as much water out as possible..
- Transfer to a bowl and add the vinegar, oil, dill, sugar, and pepper. Toss to combine. Serve immediately, or refrigerate for a day, knowing the salad will soften as it marinates.
Nutrition
Calories: 41kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 1166mg | Potassium: 130mg | Fiber: 1g | Sugar: 2g | Vitamin A: 65IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg