Vidalia Onion & Cucumber Salad

Low Sodium Low Potassium Low Phosphorus Low Protein Vegan Vegetarian Diabetes-Friendly Heart Healthy Dairy-Free Egg-Free No Shellfish Nut-Free Gluten-Free Dinner Lunch Salad Side

Vidalia Onion & Cucumber Salad

Low Sodium Low Potassium Low Phosphorus Low Protein Vegan Vegetarian Diabetes-Friendly Heart Healthy Dairy-Free Egg-Free No Shellfish Nut-Free Gluten-Free Dinner Lunch Salad Side
6 servings
Prep time: 5 minutes
Total time: 20 minutes

Description

For this old-fashioned Southern cucumber salad recipe, thin slices of cucumber and onion marinate just long enough to develop a touch of tanginess without any sharp bite. Serve with sweet dishes like barbecue to lend a refreshing balance.

Directions

  1. Using a vegetable peeler, shave off alternating strips of cucumber to create a striped effect. Thinly slice the cucumber and place in a bowl.
  2. Cut the onion very thinly crosswise with a knife or mandoline. Add to the cucumber. Drizzle with vinegar. Add dill, salt and pepper and gently stir to combine. Let stand for 15 minutes to briefly marinate. Gently stir again before serving.

Tips

  • Refrigerate for up to 1 day.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories15 cal
  • Total Fat0.1 g
  • Saturated Fat0 g
  • Cholesterol0 mg
  • Sodium185 mg
  • Carbohydrate Total3.6 g
  • Protein0.6 g
  • Phosphorus18 mg
  • Potassium104 mg
  • Fiber0.6 g
  • Calcium13 mg

Ingredients

  • 1 English cucumber (about 11 ounces)
  • ½ medium sweet onion, preferably Vidalia
  • 2 tablespoons rice vinegar
  • 2 tablespoons chopped fresh dill
  • ½ teaspoon sea salt
  • ½ teaspoon ground pepper

Ingredients

  • 1 English cucumber (about 11 ounces)
  • ½ medium sweet onion, preferably Vidalia
  • 2 tablespoons rice vinegar
  • 2 tablespoons chopped fresh dill
  • ½ teaspoon sea salt
  • ½ teaspoon ground pepper
  • 1 English cucumber (about 11 ounces)
  • ½ medium sweet onion, preferably Vidalia
  • 2 tablespoons rice vinegar
  • 2 tablespoons chopped fresh dill
  • ½ teaspoon sea salt
  • ½ teaspoon ground pepper

Description

For this old-fashioned Southern cucumber salad recipe, thin slices of cucumber and onion marinate just long enough to develop a touch of tanginess without any sharp bite. Serve with sweet dishes like barbecue to lend a refreshing balance.

Directions

  1. Using a vegetable peeler, shave off alternating strips of cucumber to create a striped effect. Thinly slice the cucumber and place in a bowl.
  2. Cut the onion very thinly crosswise with a knife or mandoline. Add to the cucumber. Drizzle with vinegar. Add dill, salt and pepper and gently stir to combine. Let stand for 15 minutes to briefly marinate. Gently stir again before serving.

Tips

  • Refrigerate for up to 1 day.
© Meredith Operations Corporation. All rights reserved. Used with permission.

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