Cold Cucumber Salad
Cold Cucumber Salad might be a good recipe to expand your salad recipe box. This recipe serves 6 and costs 83 cents per serving. One portion of this dish contains around 1g of protein, 9g of fat, and a total of 320 calories. 556 people were glad they tried this recipe. Head to the store and pick up sugar, cucumbers, yellow bell pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 8 hours and 35 minutes. It is brought to you by Foodnetwork. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 40%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Cold Cucumber Salad, Cold Cucumber Salad, and Cold Soba & Cucumber Salad.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 485 minutes
Ingredients:
1 teaspoon celery seeds
5 small Kirby cucumbers, sliced (5 cups)
Salt
1 1/2 cups sugar
1 medium sweet onion, thinly sliced in rings
1/4 cup vegetable oil
1 cup white vinegar.jpg)
1 large red or yellow bell pepper, thinly sliced
Equipment:
sauce pan
frying pan
bowl
Cooking instruction summary:
In a medium saucepan over high heat, bring the vinegar, sugar, celery seeds, vegetable oil and 1 teaspoon salt to a boil, then remove the pan from the heat and allow to cool, about 20 minutes. In a large bowl, toss the sliced cucumbers, onion and bell pepper with the liquid mixture and refrigerate overnight. Serve cold. Photograph by Sarah Anne Ward
Step by step:
1. In a medium saucepan over high heat, bring the vinegar, sugar, celery seeds, vegetable oil and 1 teaspoon salt to a boil, then remove the pan from the heat and allow to cool, about 20 minutes.
2. In a large bowl, toss the sliced cucumbers, onion and bell pepper with the liquid mixture and refrigerate overnight.
3. Serve cold.
4. Photograph by Sarah Anne Ward
Nutrition Information:
covered percent of daily need
