Vidalia Onion & Cucumber Salad

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For this old-fashioned Southern cucumber and onion salad, 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.

Virginia Willis
Source: EatingWell Magazine, May/June 2017

Gallery

Read the full recipe after the video.

Recipe Summary test

active:
5 mins
total:
20 mins
Servings:
6

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Using a vegetable peeler, shave off alternating strips of cucumber to create a striped effect. Thinly slice the cucumber and place in a bowl.

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  • 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

To make ahead: Refrigerate for up to 1 day.

Nutrition Facts

Serving Size: 1/2 cup
Per Serving:
12 calories; protein 0.7g; carbohydrates 2.7g; dietary fiber 0.9g; sugars 1.2g; vitamin a iu 120.7IU; vitamin c 4.5mg; folate 3.5mcg; calcium 15.5mg; iron 0.3mg; magnesium 2.1mg; potassium 101.6mg; sodium 184.1mg.
Exchanges:

1/2 vegetable

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