A perfect balance between sweet and sour flavors, this cucumber salad with white vinegar is elevated with fresh dill and crunchy sliced red onions. It’s a refreshing dish that is easy to prepare and bursting with flavors.
Prep Time: 15 minutes
Total Time: 1 hour
Serves 4
Ingredients:
– 6 Persian cucumbers
– 2 teaspoons sugar
– 1/2 teaspoon salt
– 1 cup thinly sliced red onions
– 1/4 cup white wine vinegar
– 2 tablespoons chopped fresh dill
– 1/4 teaspoon black pepper
Instructions:
1. Slice the cucumbers into thin 1/4-inch slices using a mandoline slicer or sharp knife. Place a fine-mesh sieve over a large bowl, transfer the cucumber slices to the sieve, sprinkle with sugar and salt, and mix well. Let stand at room temperature for 30 minutes.
2. Discard the liquid in the bowl and dry it. Transfer the cucumbers to the bowl, add the sliced red onions, white vinegar, dill, and black pepper. Mix well. Let it sit at room temperature for 15 minutes before serving, or refrigerate for up to three days.
Nutrition per serving: 33 calories, Total Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Carbohydrates: 8g, Fiber: 2g, Total Sugars: 3g, Added Sugars: 2g, Protein: 0g, Sodium: 292mg, Potassium: 46mg, Phosphorus: 9mg, Folate: 6mcg, Calcium: 8mg, Vitamin A: 94IU, Vitamin C: 3mg.
This recipe is a contribution from EatingWell Magazine and website, dedicated to promoting a healthy eating lifestyle. The original article was first published by EatingWell and has been authorized for reprint in both Chinese and English editions of Epoch Times.