Ingredients and Weight:
- 3 medium cucumbers (1 pound), peeled, thinly sliced
- 1 red onion (1/2 pound), thinly sliced
- 1/2 cup white vinegar
- 1/2 cup apple cider vinegar
- 1/4 cup sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
None
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a large bowl, combine the cucumbers, onion, vinegar, sugar, mustard, olive oil, salt, and pepper. Toss to coat.
- Refrigerate for at least 30 minutes, or overnight for best results.
Nutritional Information:
Per serving (1/8 of recipe):
- Calories: 70
- Fat: 2 grams
- Carbohydrates: 14 grams
- Protein: 1 gram
Dish Characteristics:
- Crisp and refreshing
- Tangy and sweet
- Perfect for a summer side dish or as a topping for salads, sandwiches, or burgers
User Comments:
- "This is the best cucumber salad I've ever had. It's so easy to make and it's so delicious."
- "I love the combination of the sweet and tangy flavors. It's the perfect balance."
- "This salad is so refreshing and it's a great way to use up fresh cucumbers."
- "I made this salad for a party and it was a huge hit. Everyone loved it."
- "I love that this salad is so easy to make and it's always a crowd-pleaser."
Special Precautions and Tips:
- Use fresh, crisp cucumbers for the best results.
- If you don't have apple cider vinegar, you can use white vinegar instead.
- You can adjust the amount of sugar and vinegar to taste.
- This salad can be made ahead of time and refrigerated for up to 3 days.
