Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (1)
Cucumber Salad
NUTRITION · PER SERVING15M COOK
CAL 1%·PRO 1%
CARBS 7G90% OF CAL
1G FIBER3G ADDED2G INTRINSIC1G OTHER5G TOTAL SUGAR
FAT 0G4% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, refreshing salad of crisp cucumber and red onion dressed in a tangy vinegar and honey dressing with fresh dill. Perfect as a cooling side for grilled meats or baked fish at summer cookouts.
sidegermansaladdairy freegluten freevegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 English cucumbers
- ½ small red onion (thinly sliced, about ½ cup)
- ¼ cup apple cider vinegar
- 1 tablespoon honey
- ¾ teaspoon fine sea salt or coarse kosher salt* (or to taste)
- ¼ teaspoon freshly ground black pepper (or to taste)
- 1 tablespoon chopped fresh dill
At a glance
PER SERVING · TIME 15M
CAL 1%·PRO 1%
CARBS 7G90% OF CAL
1G FIBER3G ADDED2G INTRINSIC1G OTHER5G TOTAL SUGAR
FAT 0G4% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 297mg
- Total sugar
- 5g
- Added sugar
- 3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 157mg
- Calcium
- 15mg
- Iron
- 0.09mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 297MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.