Cucumber and Onion Salad
Recipe: #5909
July 11, 2012
Categories: Salads, Cucumber, Onions, One-Pot Meal, Brunch July 4th, Labor Day, No Eggs, Vegetarian, more
"I always make this in the summer if you have home grown cucumbers that makes this extra special. To avoid a watery salad you really need to dry off the cucumber pieces as dry as possible"
Ingredients
Nutritional
- Serving Size: 1 (118.1 g)
- Calories 218.7
- Total Fat - 10.6 g
- Saturated Fat - 2 g
- Cholesterol - 34.3 mg
- Sodium - 738.5 mg
- Total Carbohydrate - 18.4 g
- Dietary Fiber - 1 g
- Sugars - 1.6 g
- Protein - 12.4 g
- Calcium - 81.5 mg
- Iron - 1 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Peel the cucumbers then slice in half lengthwise. Using a small spoon scoop out the soft part and seeds then chop or thinly slice. Place in a colander then sprinkle with salt. Allow to drain for 30 minutes. Using paper towels pat dry all the chopped cucumber pieces as dry as possible. Transfer to a bowl, mix in onions.
Step 2
In another bowl sour cream with vinegar and sugar. Pour over cucumbers. Mix well then season with salt and pepper. Chill until ready to serve.
Tips
No special items needed.