Vidalia Onion & Cucumber Salad
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.
Servings
3 cups
Prep Time
5 minutes
Total Time
20 minutes
Ingredients
- 1English cucumber (about 11 ounces)
- 1/2medium sweet onion, preferably Vidalia
- 2tablespoons rice vinegar
- 2tablespoons chopped fresh dill
- 1/2teaspoon sea salt
- 1/2teaspoon ground pepper
Instructions
- Using a vegetable peeler, shave off alternating strips of cucumber to create a striped effect. Thinly slice the cucumber and place in a bowl.
- 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
Per serving (recipe makes 3 cups)
| Calories | 14.97kcal |
|---|---|
| Carbohydrate Total | 3.57g |
| Total Sugars | 1.57g |
| Added Sugars | 0g |
| Fiber | 0.59g |
| Total Fat | 0.08g |
| Saturated Fat | 0.03g |
| Mono Saturated Fat | 0.01g |
| Cholesterol | 0mg |
| Sodium | 185.19mg |
| Protein | 0.55g |
| Potassium | 104.46mg |
| Calcium | 13.35mg |
| Chromium | 0.03mcg |
| Folate | 7.09mcg |
| Iron | 0.21mg |
| Magnesium | 8.84mg |
| Trans Fatty Acid | 0g |
| Vitamin A | 70.26IU |
| Vitamin D | 0IU |
| Vitamin B12 | 0.05mcg |
| Vitamin C | 2.84mg |
| Zinc | 0.14mg |
| Phosphorus | 17.69mg |
| Vitamin B3 | 0.98mg |
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