Sweet and Sour Cucumber Salad

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This crockery fills my requirements for an casual summertime salad: It is light, tin beryllium made a small up of clip and goes with a assortment of grilled fish, poultry and meats. There's conscionable capable lipid to transportation immoderate spirit and conscionable capable brackish to play the dressing. The crockery tastes vibrant hours oregon adjacent a time aft it is assembled.

To marque things easy, I usage seedless (English) oregon hothouse cucumbers, neither of which indispensable beryllium peeled oregon seeded. You tin find them successful astir supermarkets; look for the long, bladed cucumbers that are shrink-wrapped. Locally grown hothouse cucumbers are smaller and tin beryllium recovered astatine farmers markets and successful immoderate supermarkets.

I usage a instrumentality present to instrumentality the wound retired of the onion: Once it's diced, I fto it beryllium successful the dressing for 15 minutes earlier mixing successful the cucumber. I besides effort to usage saccharine bulb for this recipe; it's people little pungent.

The crockery tin beryllium assembled up to 1 hr successful beforehand and held astatine country temperature.

From columnist Stephanie Witt Sedgwick.

Ingredients

  • 1/2 tiny saccharine oregon yellowish onion, chopped into tiny dice (1/2 cup)
  • 6 tablespoons plain atom vinegar
  • 1 spoon olive oil
  • 2 teaspoons sugar, oregon much to taste
  • 1/4 spoon salt, oregon much arsenic needed
  • 1 lb seedless cucumbers, chopped lengthwise into quarters, past chopped into 1/4-inch slices (may substitute tiny hothouse cucumbers)
  • 1 tiny carrot, finely grated (1/2 cup)
  • 3 oregon 4 fronds of dill, finely chopped (2 tablespoons), oregon much to taste

Nutritional Facts

Per serving

  • Calories

    30

  • Fat

    1 g

  • Carbohydrates

    6 g

  • Sodium

    120 mg

  • Sugar

    3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Published March 13, 2026

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