Our Tangy Cucumber Salad is a refreshing salad that can stand on its own or stuffed in your sandwich.
This fresh salad cools you from the inside. Very simple to assemble, just allow some time for the cucumbers to marinate in the fridge. Stores well for a few days covered in the fridge.
Time: 40 minutes, plus 3 hours of refrigeration
- 2 medium cucumbers, thinly sliced
- 1/2 white onion, thinly sliced
- 1/3 cup cider or white vinegar
- 1/3 cup water
- 2 tablespoons sugar
- 1 and 1/2 teaspoons salt
- 1/8 teaspoon pepper
- Chopped fresh dill weed or parsley, if desired
Thinly slice the cucumber and onion; the thinner, the better!
Allow your cucumbers to sweat: toss with one teaspoon salt in a colander, then drain for 30 minutes. Squeeze excess liquid from cucumbers.
Place cucumbers and onion in a small container or bowl with a fitted lid.
In another tightly covered container, shake remaining ingredients except for the fresh herbs.
Pour mixture over the cucumbers and onion. Cover and refrigerate for 3 hours to allow flavours to blend.
Drain cucumbers and sprinkle with dill (optional). Store covered in the refrigerator.
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