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Southern Cucumber Salad with Onions
This southern cucumber salad is easily made with a few simple ingredients that lets the fresh, summer flavors shine through!
Course
Side Dish
Cuisine
American - Southern
Prep Time
30
minutes
minutes
Chill
1
hour
hour
Total Time
1
hour
hour
30
minutes
minutes
Servings
6
Calories
41
kcal
Author
Marye Audet-White
Equipment
mixing bowl
Ingredients
1 ½
pounds
cucumbers
thinly sliced
1
tablespoon
kosher salt
¼
pound
red onion
sliced
½
cup
cider vinegar
2
tablespoons
white sugar
or to taste
⅛
teaspoon
black pepper
or to taste
Instructions
Place sliced cucumbers in a colander over a bowl.
Sprinkle kosher salt over the top and stir to coat all sides of the cucumber slices.
Let stand for 30 minutes to allow the liquid to drip off.
Rinse the cucumbers.
Pat dry with a paper towel.
Place cucumber and onion slices in a large bowl.
Mix the remaining ingredients and pour over the top.
Stir gently.
Cover with plastic wrap and refrigerate for at least 1 hour before serving.
Notes
Storage:
These will stay good in the fridge in a glass container for at least a week.
Tips:
Thin cucumber slices marinate more quickly, so for the best flavor, make even, narrow cuts using a mandoline slicer.
If you can, use fresh cracked black peppercorns, rather than plain ground black pepper.
The longer you let the salad marinate, the more the cucumbers will soak up the tangy, vinegar dressing.
Nutrition
Calories:
41
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
0.2
g
|
Saturated Fat:
0.02
g
|
Polyunsaturated Fat:
0.01
g
|
Monounsaturated Fat:
0.003
g
|
Sodium:
1167
mg
|
Potassium:
197
mg
|
Fiber:
1
g
|
Sugar:
6
g
|
Vitamin A:
82
IU
|
Vitamin C:
5
mg
|
Calcium:
23
mg
|
Iron:
0.3
mg