Cucumber Onion Salad
Recipe: #763
October 18, 2011
Categories: Salads, Side Dishes, Vegetables, Cucumber, Appetizers, Onions, North American, Budget-Friendly, Easy/Beginner Cooking, One-Pot Meal, July 4th, Labor Day, Ladies Luncheon, Picnic, Potluck, Summer, Winter, Weeknight Meals, Refrigerator, Diabetic, Fat Free, Gluten-Free, Heart Healthy, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Glycemic, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Sugar Substitute, Make it from scratch, Water, Spicy, Spring more
"One of my favorite recipes for a tasty salad. I am sure you could add different veggies. I am actually thinking of putting some radishes in it next time I make it. It has a nice tangy taste and it pickles the onions and cucumbers."
Original recipe yields 8 servings
Ingredients
Nutritional
- Serving Size: 1 (50.1 g)
- Calories 41.8
- Total Fat - 0.6 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 1.5 mg
- Total Carbohydrate - 8.1 g
- Dietary Fiber - 0.5 g
- Sugars - 6.7 g
- Protein - 0.4 g
- Calcium - 17.1 mg
- Iron - 0.2 mg
- Vitamin C - 1.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Slice the cucumbers and onion wafer thin. (I use a mandolin slicer). Place them in a large bowl that has a cover. Break up the onion slices. You can leave the onions in rings. Red onion makes for a prettier salad.
Step 2
Add the rest of ingredients and mix up. I just use my hands to combine it all. Cover and place in refrigerator for atleast an hour.
Tips & Variations
No special items needed.
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