Straight from a loving grandmother's kitchen comes this wonderful way to celebrate the end-of-summer bounty of garden cucumbers. Mixed with onion and sea salt and then chilled, the cucumbers take on a tender-crisp texture. Plan ahead to make this simple salad, as it requires several hours of refrigeration before serving.
- 3 medium cucumbers peeled and very thinly sliced
- 1 small white onion very thinly sliced
- 2 teaspoons fine sea salt plus one pinch salt
- 2 tablespoons white wine vinegar
- 1 tablespoon finely chopped fresh dill
In a large colander, toss together cucumbers, onion and 2 teaspoons of the salt. Place the colander over a bowl to catch draining liquid and refrigerate for 1 to 2 hours. Cucumbers will shrink considerably as salt releases their moisture.
Rinse cucumbers and onion under cold running water and let drain thoroughly, about 20 minutes, then transfer to a bowl. Add vinegar, dill and pinch of salt and toss to combine. Cover and refrigerate for 1 to 2 hours before serving.
Per serving: 20 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 25mg sodium, 4g carbohydrates (1g dietary fiber, 2g sugar), 1g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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