My Recipe Box

Cucumber Salad


Serves four.

  • Make the menu:
    A Rosh Hashanah Menu
  • by from Fine Cooking
    Issue 43

 This simple and refreshing salad is a pleasing foil for the chicken paprikas.

  • 2 medium cucumbers, peeled and sliced very thin
  • 1 Tbs. kosher salt
  • 1/2 small Vidalia or other sweet onion or 1 small yellow onion, sliced very thin
  • 4 tsp. red-wine vinegar
  • 2 Tbs. vegetable oil
  • Freshly ground black pepper
  • 3 Tbs. snipped fresh dill

Put the cucumbers in a colander and sprinkle with about 1-1/2 tsp. of the salt, tossing to distribute evenly. Put the onion in a small bowl and sprinkle with the remaining 1-1/2 tsp. salt, adding about 1 tsp. of the vinegar as well -- the salt and vinegar will mellow the bite of the raw onion. Let the vegetables stand for at least 10 minutes and up to 30 minutes and then rinse them in cool water and gently squeeze out excess moisture, blotting with paper towels if necessary.

Mix the cucumbers and onions. Add the oil, the remaining 1 Tbs. vinegar and a good grind of fresh pepper. Taste and add more vinegar if you like. Toss well with the dill. Chill for at least 30 minutes and serve chilled as a condiment-type salad with the chicken.

nutrition information (per serving):
Calories (kcal): 80, Fat (kcal): 7, Fat Calories (g): 60, Saturated Fat (g): 1, Protein (g): 1, Monounsaturated Fat (g): 2, Carbohydrates (mg): 4, Polyunsaturated Fat (mg): 4, Sodium (g): 590, Cholesterol (g): 0, Fiber (g): 1,

Photo: Martha Holmberg

Made with Chicken Paprikas. Used Vidalia onions. Someone asked for the recipe, so you know it was good. I was afraid I made it too far in advance, but the cucumbers were still crisp after 3 or 4 hours.

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