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It’s been HOT around the country over the past few weeks, and I’ve got just the thing to cool you down on those scorching summer days. It’s cold. It’s crunchy. It’s healthy. It’s cucumber salad.
Now, I’ve never really cared for cucumbers, but I can’t get enough of this salad. It’s a great accompaniment to a backyard barbeque or a beach picnic, and it’s easy enough to make for a crowd. Besides that, it’s healthy. With only 99 calories and less than 1 gram of fat per serving, it’s beach-bod friendly for all ya’ll watching those waistlines.
This recipe is basically a quick pickle. Vinegar, water and sugar are brought to a boil and then poured over a mixture of cucumbers and onions and mixed with dill. The resulting salad has the brininess of a dill pickle with just a hint of sweetness from the sugar and a sharp bite from the red onion. Serve the salad with a dollop of Greek yogurt on the side as a creamy dip. Just one bite will take you away from the heat and to a cooler, balmier state of mind.
Cool and Crunchy Cucumber Salad
This delicious salad, adapted from JSchamd, is basically a quick pickle. It will keep for several days in the fridge. Serves 8. Click here for a print copy of this recipe.
2-3 English or hothouse seedless cucumbers, thinly sliced
1 medium red onion, thinly sliced
1 c. apple cider vinegar
½ c. water
¾ c. sugar
1-2 Tbs. dried dill, double this amount for fresh dill
Low-fat Greek-style plain yogurt to serve alongside if desired
Prepare marinade. Toss sliced cucumbers and onion together in large bowl or serving dish. Combine vinegar, water and sugar in a medium saucepan. Turn burner on medium high, and bring the mixture to a boil, stirring to dissolve sugar. Pour hot marinade over the vegetable mixture.
Refrigerate and serve. Stir dill into salad. Cover dish and refrigerate until the salad is chilled, one to two hours. This dish can be served at room temperature, but the salad needs to marinate at least one hour for the flavors to blend.