Sweet and Tangy Cucumber Salad recipe
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Ingredients
- 3 small cucumbers, thinly sliced 1 teaspoon salt 1 tomato, seeded and thinly sliced 1 small red onion, thinly sliced ¼ cup cider vinegar 1 ½ teaspoons grapeseed oil 1 ½ teaspoons honey 1 tablespoon reduced-fat sour cream ¼ teaspoon celery seed ¼ teaspoon dried basil ¼ teaspoon garlic powder ¼ teaspoon dried oregano ¼ teaspoon dried dill weed ½ teaspoon white sugar 1 pinch cayenne pepper
Nutrition Info
- 66 caloriescarbohydrate: 10.6 gcholesterol: 1.5 mgfat: 2.4 gfiber: 1.4 gprotein: 1.4 gsaturatedFat: 0.5 gservingSize: -sodium: 588.8 mgsugar: 6.5 gtransFat: : -unsaturatedFat: : -
Directions Sweet and Tangy Cucumber Salad
Directions
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Sprinkle cucumber slices with salt in a colander. Let stand until cucumbers are drained, about 30 minutes. Transfer to a large bowl and toss with tomato and onion.
Whisk vinegar, grapeseed oil, honey, sour cream, celery seed, basil, garlic powder, oregano, dill weed, sugar, and cayenne pepper in a small bowl, stir into vegetable mixture. Cover and refrigerate for at least 1 hour to overnight.