Ingredients and Weight
- 2 English cucumbers (1 pound), peeled, seeded, and cut into 1/4-inch slices
- 1/2 cup rice vinegar
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh dill
- 2 tablespoons chopped fresh mint
Preparation Time
Cooking Time
Difficulty Level
Preparation Method Steps
- In a large bowl, combine the cucumbers, rice vinegar, sugar, salt, and pepper. Toss to coat evenly.
- Add the red onion, dill, and mint. Stir to combine.
- Cover and refrigerate for at least 2 hours, or overnight.
- Serve chilled.
Nutritional Information
- Calories: 30 per serving (1/2 cup)
- Fat: 0 grams
- Carbohydrates: 8 grams
- Protein: 1 gram
Dish Characteristics
- Refreshing and tangy
- Light and crisp
- Perfect for summer gatherings
User Comments
- "This salad is so delicious and refreshing! It's the perfect side dish for any meal." - Sarah
- "I love the combination of flavors in this salad. The cucumbers are crisp, the vinegar is tangy, and the herbs add a nice freshness." - Emily
- "This salad is so easy to make and it's always a hit with my guests. It's a great way to use up extra cucumbers." - Julia
Special Precautions and Tips
- If you don't have time to refrigerate the salad for 2 hours, you can serve it immediately. However, the flavors will be more developed if you allow it to chill for a while.
- For a spicier salad, add a pinch of red pepper flakes to taste.
- This salad can be made ahead of time and refrigerated for up to 3 days.
