Lee Hong's Cucumbers Recipe

A refreshing and delicious cucumber salad perfect for summer BBQs or a light side dish! This recipe, originally from the "Best of Bridge Cookbook," is a crowd-pleaser, with leftovers disappearing fast. The flavors actually deepen overnight, although the cucumbers will soften slightly – but who cares when the taste is this good? Customize it with fresh dill and even splenda instead of sugar for a healthier twist.

Prep Time 15 mins
Cook Time 40 mins
Calories 161.8 kcal
Protein 1g
Rating 4.6 (34 Reviews)
Lee Hong's Cucumbers 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lee Hong's Cucumbers

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How to Make Lee Hong's Cucumbers

  1. Combine the vinegar, oil, sugar (or splenda), salt, and pepper in a small bowl. Whisk until the sugar is dissolved.
  2. If using, add 2 tablespoons of chopped fresh dill to the dressing.
  3. Wash and thinly slice the cucumbers. The thinner the slices, the better they'll absorb the dressing.
  4. Gently toss the cucumbers with the dressing in a large bowl, ensuring they are evenly coated.
  5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The longer they sit, the better they taste (up to overnight!).
  6. Serve chilled. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

72 g

Sugar

85g

Fat

4g

Carbs

8g