Sweet and Tangy Cucumber Salad recipe

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Ingredients

3 small cucumbers, thinly sliced
1 teaspoon salt
1 tomato, seeded and thinly sliced
1 small red onion, thinly sliced
¼ cup cider vinegar
1 ½ teaspoons grapeseed oil
1 ½ teaspoons honey
1 tablespoon reduced-fat sour cream
¼ teaspoon celery seed
¼ teaspoon dried basil
¼ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon dried dill weed
½ teaspoon white sugar
1 pinch cayenne pepper

Nutrition Info

66 calories
carbohydrate: 10.6 g
cholesterol: 1.5 mg
fat: 2.4 g
fiber: 1.4 g
protein: 1.4 g
saturatedFat: 0.5 g
servingSize: -
sodium: 588.8 mg
sugar: 6.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Sprinkle cucumber slices with salt in a colander. Let stand until cucumbers are drained, about 30 minutes. Transfer to a large bowl and toss with tomato and onion.

  2. Whisk vinegar, grapeseed oil, honey, sour cream, celery seed, basil, garlic powder, oregano, dill weed, sugar, and cayenne pepper in a small bowl, stir into vegetable mixture. Cover and refrigerate for at least 1 hour to overnight.

Recipe Yield

4 servings

Recipe Note

This tasty summer salad will have your taste buds singing anything but the blues. Suitable as a side dish with any meal or as a snack!

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