Cucumber Salad
Servings: 12 servings
Calories: 17kcal
This simple summer salad is easy and delicious. It's perfect for any occasion.
Print Recipe
Equipment
- 2 glass bowls
Ingredients
- 4 cups thinly sliced cucumbers
- 1 tbsp Redmonds Real Salt
- 2 cups red wine vinegar
- 1 small onion sliced into rings and then halfed optional
- 1 tsp onion powder
- salt & pepper to taste
- 1 ice cube
Instructions
- Cut off the ends of the cucumbers and then score the skins with a fork. If you don't want the skins, you can peel them.
- Slice the cucumber really thin and put into a large bowl.
- Add the salt and then cover the first filled bowl with a second bowl and weigh it down.
- Let this sit for anywhere from 30 minutes to 2 hours at room temperature to press out the juices from the cucumbers.
- Drain the cucumbers
- Add the vinegar and then adjust the salt if necessary and add pepper. At this point, you can add the onions and the onion powder. I don't do this but my Mom always did.
- Add an ice cube to crisp up the cucumber, cover, and refrigerate for at least one hour before serving.
Notes
Watch my video if you want to see how I score the skins and slice the cucumber. You can also see how I use my two bowls to weigh down the cucumbers.
Nutrition
Calories: 17kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.002g | Sodium: 586mg | Potassium: 91mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 0.3mg