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The Washington Post

Sweet and Sour Cucumber Salad

Sweet and Sour Cucumber Salad 6.000

Michael Temchine for The Washington Post

May 27, 2009

This dish fills my requirements for an easy summer salad: It is light, can be made a little ahead of time and goes with a variety of grilled fish, poultry and meats. There's just enough oil to carry some flavor and just enough salt to season the dressing. The salad tastes vibrant hours or even a day after it is assembled.

To make things easy, I use seedless (English) or hothouse cucumbers, neither of which must be peeled or seeded. You can find them in most supermarkets; look for the long, thin cucumbers that are shrink-wrapped. Locally grown hothouse cucumbers are smaller and can be found at farmers markets and in some supermarkets.

I use a trick here to take the bite out of the onion: Once it's diced, I let it sit in the dressing for 15 minutes before mixing in the cucumber. I also try to use sweet onion for this recipe; it's naturally less pungent.

Make Ahead: The salad can be assembled up to 1 hour in advance and held at room temperature.


Servings: 6
Ingredients
  • 1/2 small sweet or yellow onion, cut into small dice (1/2 cup)
  • 6 tablespoons rice vinegar
  • 1 teaspoon olive oil
  • 2 teaspoons sugar, or more to taste
  • 1/4 teaspoon salt, or more to taste
  • 1 pound seedless cucumbers, cut lengthwise into quarters, then cut into 1/4-inch slices (may substitute small hothouse cucumbers)
  • 1 small carrot, finely grated (1/2 cup)
  • 3 or 4 fronds of dill, finely chopped (1 or 2 tablespoons), or more to taste

Directions

Combine the onion, vinegar, oil, sugar and salt in a small bowl. Let it sit for 15 minutes at room temperature.

Combine the cucumbers, carrot, 1 tablespoon of the dill and the onion-vinegar mixture (dressing). Toss to coat evenly. Taste and adjust the seasoning as needed; add dill, if desired.

The salad can be served right away; or, if possible, let the salad sit for an hour (to let the flavors develop), stirring it once.


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Recipe Source

From columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 52


% Daily Values*

Total Fat: 1g 2%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 58mg 2%

Total Carbohydrates: 10g 3%

Dietary Fiber: 1g 4%

Sugar: 8g

Protein: 1g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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