Vidalia Onion & Cucumber Salad

Vidalia Onion & Cucumber Salad

2 Reviews
From: EatingWell Magazine, May/June 2017

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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

Preparation

  • Prep

  • Ready In

  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.
  • To make ahead: Refrigerate for up to 1 day.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 12 calories; 0 g fat(0 g sat); 1 g fiber; 3 g carbohydrates; 1 g protein; 3 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 121 IU vitamin A; 5 mg vitamin C; 16 mg calcium; 0 mg iron; 184 mg sodium; 102 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: ½ vegetable

Reviews 2

June 05, 2017
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By: Gayle Anne
This is the perfect light summery salad. Try cutting the cucumber in ribbons for a little fun.
May 01, 2017
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By: Vicki66
Love this salad. .
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