Tangy Cucumber and Onion Salad
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 33.6
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 188.5 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 0.8 g
- Protein: 0.6 g
View full nutritional breakdown of Tangy Cucumber and Onion Salad calories by ingredient
Introduction
This light salad perfectly complements spicier main dishes. This light salad perfectly complements spicier main dishes.Number of Servings: 6
Ingredients
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2 medium cucumbers, thinly sliced
1 medium onion, thinly sliced
2 tbsp granulated sugar
1/3 cup cider vinegar
1/2 tsp salt
1/4 tsp black pepper
1/3 cup water
Directions
Cut cucumbers and onions into 1/8-1/4 inch slices. Alternate layers of sliced cucumbers and onions in a dish with a tight sealing lid.
In a separate container mix remaining ingredients. Pour over cucumber/onion mixture.
Cover and refrigerate at least 3 hours, shaking the container to distribute the liquid occasionally.
Drain liquid and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user GBUNDRA.
In a separate container mix remaining ingredients. Pour over cucumber/onion mixture.
Cover and refrigerate at least 3 hours, shaking the container to distribute the liquid occasionally.
Drain liquid and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user GBUNDRA.
Member Ratings For This Recipe
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MABOUGIRL
Down South, we eat this all the time, minus the sugar. I am lazy so I leave the cuke skins on and dice the cukes/onions instead of slicing them. I also like to add grape tomatoes cut in half. Adds more taste and pretty color. BTW, any kind of vinegar can be used, even plain old white vinegar. - 5/28/08
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I've been making this salad at least 3 to 4 times weekly due to my family loves it just as much as I do. I have a large family, and this is something that's very highly demanded in my home. I sometimes use red onions just to do something different, especially since I fix it so often. Awesome! - 8/26/13
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SPRINGCHIX
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RLWORRELL
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DIXIENC
Have always made this...We call it Dutch salad. Now I do use Splenda for the sweet and omit the salt. I like white vinegar for it and I weight the mixture down with a plate and keep it in the refrigerator for at least several hours or overnight before serving. A great accompaniment for any meal. - 4/22/13
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CD12011927
I have been making a variation and always have a batch on hand in the fridge. I peel alternating sections of 3 large cucumbers to leave some color and then slice very thin using a mandolin slicer- same with a large red onion. I put into a flatter type tupper ware with some low sodium salt, a couple - 3/19/12
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BESEVEN
It is so infuriating when people rate things without trying them--especially when they give a lower rating than the people who have actually made the dish. You can make a comment without giving stars and bringing down someone's average rating, people! UNFAIR to give stars if you didn't make the dish - 12/21/10
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