Tangy cucumbers and onions make a delicious, nutritious vegan and allergy-free salad or side dish that is perfect for light, healthy recipes.
Special diets: Vegetarian | nuts-free | vegan | gluten-free | eggs-free | lactose-free |
️Allergens: soy |
⏱ 58 mins – easy
🍽 4 servings – 174 kcal per serving
|
Serving
164g |
Fat
6g |
Sat. fat
1g |
Sodium
875mg |
|
Carbs
27g |
Fibers
0g |
Sugars
24g |
Proteins
0g |
INGREDIENTS
- ½ tbsp salt
- 1 cucumber
- 6 tbsp granulated sugar
- 2 tbsp vegetable oil
- 1 onion
- 8 tbsp white vinegar
TOOLS
- 1 knife
- 2 bowls
- 1 colander
- 1 fridge
- 1 whisk
STEPS
Slice a cucumber, then peel and cut an onion.
Put cucumber slices in a bowl and sprinkle with half a tbsp of salt, then set aside for 30 minutes.
Rinse and drain the cucumber slices in a colander.
Combine granulated sugar, vegetable oil, and white vinegar in a bowl with a whisk. Add drained cucumbers and onion slices to it. Put the mixture in the fridge to chill for 20 minutes.
It’s ready to be served !
