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Mareca

Tangy Cucumber Salad: A Refreshing Summer Delight!

A refreshing and tangy cucumber salad perfect for summer.
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 60
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 large cucumbers thinly sliced
  • 1 teaspoon salt
  • 1/2 cup red onion thinly sliced
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon olive oil
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 2 tablespoons fresh dill chopped (or 1 tablespoon dried dill)

Method
 

  1. In a large bowl, combine the sliced cucumbers and salt. Toss to coat and let sit for about 10 minutes to draw out excess moisture.
  2. After 10 minutes, drain any liquid released from the cucumbers.
  3. In a separate bowl, whisk together the rice vinegar, sugar, olive oil, black pepper, and red pepper flakes (if using) until the sugar is dissolved.
  4. Add the drained cucumbers and red onion to the vinegar mixture. Toss to combine.
  5. Stir in the fresh dill.
  6. Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Nutrition

Serving: 1servingCalories: 60kcalCarbohydrates: 8gProtein: 1gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 2.5gSodium: 200mgFiber: 3gSugar: 5g

Notes

  • For added crunch, include sliced bell peppers or radishes.
  • Substitute the rice vinegar with apple cider vinegar for a different flavor profile.

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