Cucumber Dill Salad
Recipe: #16918
January 22, 2015
Categories: Salads, Vegetable Salad, Cucumber, Onions, One-Pot Meal, Gluten-Free Heart Healthy, Kosher, Low Calorie, Low Cholesterol, Low Sodium, No Eggs, Non-Dairy, Vegan, Vegetarian, Kosher Dairy, more
"This is a light refreshing easy salad! I use the long English cucumber for this recipe. I have not made it with the field cukes. Cook time is chilling time."
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (243.6 g)
- Calories 97.9
- Total Fat - 1.7 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 7.3 mg
- Total Carbohydrate - 21.2 g
- Dietary Fiber - 3.5 g
- Sugars - 10.6 g
- Protein - 3.1 g
- Calcium - 186.8 mg
- Iron - 2.2 mg
- Vitamin C - 9.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Wash the cucumber and partially remove the peel in lengthwise strips using a fork, leaving a little skin between each strip.
Step 2
Thinly slice the cucumber widthwise.
Step 3
Place the vinegar, sugar, salt & pepper in a bowl and whisk until sugar is dissolved.
Step 4
Add the cucumber, red onion and dill and toss well.
Step 5
Chill salad for about 10 minutes.
Tips
No special items needed.
11 Reviews
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