My go-to salad for parties and picnics uses the bumper crop of cucumbers from my garden. I pile it on sandwiches and burgers, too.
—Brynn Steckman, New Albany, OH
Prep: 15 min. + chilling Makes: 4 servings
2 small English cucumbers, thinly sliced
1 cup thinly sliced red onion
2 Tbsp. white wine vinegar or rice vinegar
1 Tbsp. white vinegar
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. sesame oil
Place all the ingredients in a bowl; toss to combine. Refrigerate, covered, for about 1 hour. Serve with a slotted spoon.
3/4 cup: 31 cal., 0 fat (0 sat. fat), 0 chol., 151mg sod., 7g carb. (2g sugars, 1g fiber), 1g pro.
Diabetic exchanges: 1 vegetable.
READER REVIEW
“Love it! So simple and refreshing. Great recipe to use with the abundance of cucumbers from my garden!”
DARRIELL TASTEOFHOME.COM