Cucumber & Red Onion Salad
A refreshingly fresh summer cucumber salad. Great for a hot day!
Yield
8 servingsPrep
10 minCook
20 minReady
3 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
cucumbers
thinly sliced |
|
| 1 | cup |
red onion
thinly sliced |
|
| 3 | tablespoons |
kosher salt
|
|
| 1 | tablespoon |
sour cream
|
|
| ¼ | cup |
white wine
or cider vinegar |
*
|
| 1 | teaspoon |
sugar
|
|
| 1 | tablespoon |
dill weed
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
cucumbers
thinly sliced |
|
| 237 | ml |
red onion
thinly sliced |
|
| 45 | ml |
kosher salt
|
|
| 15 | ml |
sour cream
|
|
| 59 | ml |
white wine
or cider vinegar |
*
|
| 5 | ml |
sugar
|
|
| 15 | ml |
dill weed
fresh, chopped |
|
Directions
Combine cucumbers, onion and salt in a colander, place the colander on a plate and place in the refrigerator to drain for 3 hours.
Rinse the cucumbers and onions under cold water and gently blot them ("wring them out" in a towel) to eliminate excess water.
Place cucumbers and onions in a salad bowl, and add the sour cream, vinegar, sugar and dill.
Mix well and serve.
