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“The salad is a great, light alternatuve to pasta and potato salads, which are often loaded with fat and heavy carbs, but I’ve never heard any meat-eater complain. It’s also a great choice for summer potlucks and barbecues, because without mayonnaise, there’s no risk of spoilage. Enjoy!”
3hrs 5mins

Ingredients Nutrition


  1. Use a food processor with a slicing blade (either 2 or 4 mm) to thinly slice the cucumber and onion. Or use a knife or the slicing side of a box grater to slice as thin as possible.
  2. In a small bowl, combine remaining ingredients.
  3. Pour over vegetables and mix well.
  4. This salad can be prepared ahead of time and refrigerated. In fact, it tastes better after a few hours of marination, "cooking time".
  5. Serve with a slotted spoon.

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