PICKLED CUCUMBER AND RED ONION SALAD
Cool and refreshing, this quick pickled salad combines the perfect amount of sweet and sour with just a hint of heat. It's the perfect side with almost any Asian meal or a great dish for the next barbecue or pot-luck.
Provided by Jennifer Grissom
Categories Side Dish
Time 11m
Number Of Ingredients 7
Steps:
- Whisk together the rice vinegar, sugar, water, fish sauce, and chili garlic sauce in a medium sized mixing bowl.
- Partially or fully peel the cucumbers and thinly slice.
- Remove the outer peel and thinly slice the onion.
- Add the cucumber and onion slices to the vinegar mixture and marinate for at least 2 hours or overnight in the refrigerator. Serve chilled or at room temperature.
- May be kept for a up to a week in the refrigerator.
Nutrition Facts : Calories 20 kcal, Carbohydrate 3 g, Sodium 92 mg, Sugar 1 g, ServingSize 1 serving
CUCUMBER AND RED ONION SALAD
This cucumber and onion salad is one of the first recipes I came up with myself. It's a great salad for picnics or potlucks. I always come home with an empty bowl! -Brynn Steckman, Westerville, Ohio
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place all ingredients in a bowl; toss to combine. Refrigerate, covered, about 1 hour. Serve with a slotted spoon.
Nutrition Facts : Calories 31 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
QUICK CUCUMBER AND RED-ONION PICKLED SALAD
This Quick Cucumber and Red-Onion Pickled Salad is best when served very cold.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 5
Steps:
- Place sliced onion and cucumbers in a serving bowl. Season with salt and pepper, and sprinkle with rice-wine vinegar. Toss to combine, and transfer to refrigerator to chill, about 30 minutes.
- Just before serving, scatter dill over salad, and toss well.
QUICK PICKLED CUCUMBER SALAD
Quickly pickled sliced cucumbers and red onion make a cooling side salad for lamb burgers or fried fish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 5
Steps:
- In a large bowl, combine cucumbers, red onion, sugar, and rice vinegar. Season with salt and pepper and toss to combine.
Nutrition Facts : Calories 39 g, Fiber 1 g, Protein 1 g
PICKLED CUCUMBER SALAD WITH RED ONIONS AND FETA
Provided by Kelsey Nixon
Time 1h15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place the cucumbers and onions in a large serving bowl. Season with salt and pepper. In a small glass measuring cup, whisk together the rice vinegar and sugar. Pour over the cucumbers and onions and toss to combine. Cover tightly and chill in the refrigerator for at least 1 hour to allow the flavors to develop.
- Top with the feta cheese and fresh dill just before serving.
CUCUMBER AND RED ONION SALAD
Steps:
- Place cucumbers and red onion in a heatproof serving bowl.
- In a small nonreactive saucepan, combine sugar, vinegar, cloves, salt, pepper and 1/3 cup water. Bring to a boil over medium heat, stirring to dissolve sugar. Reduce to low, cover and cook 5 minutes.
- Pour vinegar mixture over cucumbers and onions. Stir to mix. Cover and refrigerate at least 2 hours before serving
CUCUMBER PICKLE SALAD
Provided by Alex Guarnaschelli
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Put the onion and red wine vinegar in a small pot, bring to a simmer and simmer for about 3 minutes. Allow to cool completely. Refrigerate until ready to use.
- Arrange the cucumber rounds in pinwheels in a single layer on a serving platter. Refrigerate.
- In a medium bowl, whisk together the olive oil, apple cider vinegar, pickle juice, garlic powder, dill and a pinch of salt. Refrigerate.
- When ready to serve, season the cucumbers with salt and pepper. Spoon the dressing all over the cucumbers. Top with the diced pickle and pickled red onion. Serve cold.
TOMATO, CUCUMBER, AND PICKLED-ONION SALAD
Pickled onions add a puckery punch to a staple tomato and cucumber salad.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Toss onion with vinegar in a small nonreactive bowl. Cover, and let stand at room temperature for 30 minutes.
- Place onion with vinegar, tomatoes, and cucumber on a platter. Drizzle with oil, and top with basil. Season with salt and pepper, and serve.
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