Ingredients for Tangy Cucumber Salad
- 3 large cucumbers, thinly sliced
- 1/2 teaspoon salt
- 2 cups chopped tomatoes
- Cider Vinegar
- Canola Oil
- Honey
- Celery Salt
- Dried Basil
- Ground Mustard
- Garlic Powder
- Dried Oregano
- Cayenne
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How to Make Tangy Cucumber Salad
- Thinly slice 3 large cucumbers and place them in a colander. Sprinkle with 1/2 teaspoon of salt and gently toss to coat.
- Let the cucumbers sit in the colander for 30 minutes to draw out excess moisture.
- Rinse the cucumbers thoroughly under cold water and drain well. Gently pat dry with paper towels.
- In a large bowl, combine the drained cucumbers with 2 cups of chopped tomatoes and 1/2 cup of thinly sliced red onion.
- In a small bowl, whisk together 1/4 cup apple cider vinegar, 1/4 cup olive oil, 2 tablespoons of sugar, 1 tablespoon of Dijon mustard, 1/2 teaspoon of dried dill, and 1/4 teaspoon of black pepper.
- Pour the dressing over the cucumber mixture and gently toss to combine.
- Cover the bowl and refrigerate for at least 2 hours, or preferably longer, to allow the flavors to meld.
- Serve chilled. Garnish with fresh dill, if desired.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
17g
Fat
1g
Carbs
2g
