Tastes Better From Scratch · by Lauren Allen★ 5.0 (93)
How to Make Cucumber Salad
NUTRITION · PER SERVING10M COOK
CAL 2%·PRO 3%
CARBS 9G84% OF CAL
1G FIBER1G ADDED5G INTRINSIC2G OTHER6G TOTAL SUGAR
FAT 0G9% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thinly sliced cucumbers and onions marinated in a simple tangy vinegar dressing. A crisp, refreshing side that pairs perfectly with grilled meats.
sideamericansaladdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 5- 6 mini cucumbers (or 1 English cucumber)
- 1/4 or a large sweet onion (, or red onion )
- 3 Tablespoons white vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon red wine vinegar
- salt and freshly ground black pepper
At a glance
PER SERVING · TIME 10M
CAL 2%·PRO 3%
CARBS 9G84% OF CAL
1G FIBER1G ADDED5G INTRINSIC2G OTHER6G TOTAL SUGAR
FAT 0G9% 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
- 10m
- Sodium
- 238mg
- Total sugar
- 6g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 432mg
- Calcium
- 44mg
- Iron
- 0.07mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 238MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.