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EatingWell: Lighten up your barbecue menu with this fresh salad

Liv Dansky, EatingWell on

Published in Variety Menu

This cucumber vinegar salad has the perfect balance between sweet and sour flavors plus a hint of fresh dill. The red onion adds a nice crunch.

Cucumber Vinegar Salad

Serves 4

Active Time: 15 minutes

Total Time: 1 hour

6 Persian cucumbers

2 teaspoons granulated sugar

1/2 teaspoon salt

1 cup thinly sliced red onion

1/4 cup white-wine vinegar

 

2 tablespoons chopped fresh dill

1/4 teaspoon ground pepper

1. Using a mandoline (or sharp knife), thinly slice cucumbers 1/4-inch thick. Transfer the cucumber slices to a fine-mesh strainer set over a large bowl; sprinkle with sugar and salt. Toss to combine. Let stand at room temperature for 30 minutes.

2. Discard any liquid in the bowl and wipe the bowl dry. Transfer the cucumbers to the bowl and toss with onion, vinegar, dill and pepper. Let stand at room temperature for 15 minutes. Serve immediately or refrigerate for up to three days.

Recipe nutrition per serving: 33 Calories, Total Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Carbohydrates: 8 g, Fiber: 2 g, Total Sugars: 3 g, Added Sugars: 2 g, Protein: 0 g, Sodium: 292 mg, Potassium: 46 mg, Phosphorus: 9 mg, Folate: 6 mcg, Calcium: 8 mg, Vitamin A: 94 IU, Vitamin C: 3 mg.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2024 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.


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