Cucumber Salad
- Number of Servings: 6
Ingredients
2 English cucumbers, thinly sliced on mandolin1/3 red onion, thinly sliced on mandolin2 carrots, thin julienne strips1 tbs salt1 tsp cracked pepper2 tbs white wine / champagne vinegar1 tbs dijon mustard1 tbs grainy mustard1-2 tbs fresh dill
Place cucumbers, carrots and onion in colander and sprinkle generously with salt. Let drain for ~ 30 minutes. Squeeze out excess liquid and pat dry with paper towel.
In bowl, whisk together pepper, vinegar and mustards. Add drained vegetables and let sit in refrigerator for a few hours (overnight, preferable). Serve well-chilled, with chopped fresh dill.
Serving Size: 6 (as a side dish)
Number of Servings: 6
Recipe submitted by SparkPeople user RUNTOEAT32.
In bowl, whisk together pepper, vinegar and mustards. Add drained vegetables and let sit in refrigerator for a few hours (overnight, preferable). Serve well-chilled, with chopped fresh dill.
Serving Size: 6 (as a side dish)
Number of Servings: 6
Recipe submitted by SparkPeople user RUNTOEAT32.
Nutritional Info Amount Per Serving
- Calories: 38.4
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 134.4 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 1.3 g
- Protein: 0.8 g
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