Cucumber and Onion Salad
This cucumber and onion salad is bomb, y'all! I like to use Persian cucumbers, Vidalia onions and a vinegary marinade to bring a pop of flavor!
Servings: 6 servings
Calories: 81kcal
Ingredients
- ½ cup + 2 tablespoons granulated sugar
- 2 teaspoons kosher salt
- ½ teaspoon coarse ground black pepper
- 4 tablespoons water
- ½ cup white vinegar
- 1 large English cucumber ¼ inch thick slices
- ½ large yellow onion sliced thin
- 2 cloves garlic smashed
- 1 teaspoon finely chopped fresh dill
Instructions
- In a deep container with a tight-fitting lid, stir together the sugar, salt, pepper, water, and vinegar. Stir until the sugar is mostly dissolved.
- Add in cucumber, onion, and garlic, and stir and shimmy until all ingredients are submerged in the liquid.
- Let sit for 2 hours. Drain, garnish with dill, and serve. This salad is perfect alongside anything rich or heavy.
Notes
- Use a Mandoline: A mandoline is a game-changer, y'all! Not only does it make the prep work super quick, but it also means every slice is even-steven.
- Chill Out: Once you've got your salad all mixed up, pop it in the fridge if you're not serving it straight away. If you let it sit out too long, the cucumbers will release water and make the salad soggy.
- Flexible Marinating Time: Can't wait the full two hours to marinate? Don't fret. Even an hour in the marinade can do the trick. The flavor won't be quite as bold, but it'll still be pretty tasty.
- Give It a Good Toss: Before serving, don't forget to give your simple cucumber and onion salad a good toss. This helps redistribute all those tangy flavors from the bottom of the bowl, ensuring every bite is delicious.
Nutrition
Calories: 81kcal | Carbohydrates: 20g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 778mg | Potassium: 94mg | Fiber: 0.5g | Sugar: 18g | Vitamin A: 55IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 0.2mg