Cucumber and Red Onion Salad Recipe
This is one of the first recipes I came up with myself. It's a great salad for picnics or potlucks. I never come home with an empty bowl! —Brynn Steckman, Westerville, Ohio
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon white vinegar
- 1/4 teaspoon sesame oil
- 2 small english cucumbers thinly sliced
- 1 cup thinly sliced red onion
- 2 tablespoons white wine vinegar or rice vinegar
- Carbohydrate 3.78108614984038 g
- Cholesterol 0 mg
- Fat 0.323442924679487 g
- Fiber 0.697825940547845 g
- Protein 0.447365805288462 g
- Saturated Fat 0.0573967227564103 g
- Serving Size 1 1 serving (44g)
- Sodium 1.70409775644221 mg
- Sugar 3.08326020929254 g
- Trans Fat 0.0236691746794872 g
- Calories 19 calories
Directions Place all ingredients in a bowl; toss to combine. Refrigerate, covered, about 1 hour. Serve with a slotted spoon. Yield: 4 servings. Originally published as Cucumber and Red Onion Salad in Healthy Cooking June/July 2012, p44 Nutritional Facts 3/4 cup equals 31 calories, trace fat (trace saturated fat), 0 cholesterol, 151 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1 vegetable. Print Add to Recipe Box Email a Friend
