This is my version, in the last days of summer and the life span of my herb garden, of an old favorite
Cucumber and Red Onion Salad
33kcal
Ingredients
- 1/2 red onion thinly sliced
- 2 cucumbers peeled and sliced paper thin
- 2 tbsp sugar
- 1 tbsp white wine vinegar
- 2 tbsp apple cider vinegar
- 1 pinch truffle salt
- 1 pinch pepper
- 1 bunch oregano washed, dried and finely chopped
Equipment
Method
- In a medium sized bowl, mix sugar, pepper and two types of vinegar. Dissolve the sugar into the vinegar by whisking for a few minutes.
- Place the half of red onion, flat side down. Slice lengthwise in half again, and then thinly slice horizontally
- If using the mandolin, and I cannot stress this enough WEAR GLOVES. If you are like me and love a challenge or an opportunity to focus your mind away from the daily grind, take your time and thinly slice the cucumbers.
- Add the sliced onion and the cucumbers to the bowl with the vinegar. I season slightly in layers (thirds) with the truffle salt and the pepper.
- Add oregano and mix
- Chill for at least one hour. I usually make this in the morning and let it sit in the fridge for the day. It's best served very cold.
Nutrition
Calories33kcalCarbohydrates7gProtein1gFat1gSaturated Fat1gSodium9mgPotassium149mgFiber1gSugar6gVitamin A72IUVitamin C4mgCalcium19mgIron1mg
