Summer Cucumber Salad
"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!"
- Ready In:
- 3hrs 5mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 2 cucumbers
- 1 red onion
- 1⁄2 cup red wine vinegar
- 1 tablespoon sugar
- 2 teaspoons Dijon mustard
- salt and pepper
- 2 -3 tablespoons chopped fresh oregano or 2 -3 tablespoons dill
directions
- 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.
- In a small bowl, combine remaining ingredients.
- Pour over vegetables and mix well.
- This salad can be prepared ahead of time and refrigerated. In fact, it tastes better after a few hours of marination, "cooking time".
- Serve with a slotted spoon.
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RECIPE SUBMITTED BY
<p>I was born in Southern Arizona with a taste for spice. Keeping kosher in Arizona was a challenge, so I had to eat at home a lot which meant I needed to experiment to have a variety of food available. I moved to Israel and my pallet has grown and cooking has blossomed. <br /> <br />I cook for the fun of it and rarely use a recipe as more than a base. I love to experiment and try new techniques and ideas.</p>
