Quick Cucumber Salad Recipe
A cool, crisp, tart, and refreshing cucumber salad makes a delicious and quick summer side dish.
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Instructions
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Peel and thinly slice the shallot, then soak in cool water; set aside.
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Prepare cucumbers by trimming ends and slicing into rounds. If large seeds or thick peels are present, peel and quarter lengthwise to remove seeds, then chop into bite-sized pieces.
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In a bowl, whisk vinegar, sugar, salt, and pepper until sugar dissolves.
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Add prepared cucumbers and toss to coat.
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Drain shallot, then add to cucumbers with parsley, if desired, and toss.
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Serve immediately or chill for 15-30 minutes for best flavor; toss again before serving.
Nutritional Info (per serving)
Calories:
58 kcal
Carbohydrate:
13 g
Cholesterol:
0 mg
Fiber:
2 g
Protein:
2 g
Saturated Fat:
0 g
Sodium:
246 mg
Sugar:
8 g
Fat:
0 g
Unsaturated Fat:
0 g