Cucumber salad with quick pickled onion
0
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
This cucumber salad is delicious as a stand-alone side dish that partners well with grilled chicken, pork, fish and even beef. But, it's also equally tasty when used as a sandwich filling or mixed with fresh greens. Or consider finely chopping the salad for a fresh, flavourful condiment. Pickling the onion helps tame its bite. Not a fan of raw onion? It’s easy to mellow the flavour. Soak the slices in a small bowl of cold water 15 minutes; drain then proceed with the recipe. This salad is also tasty with Armenian, Kirby, or Persian cucumbers (you’ll need about 1 1/2 pounds).
Ingredients
Unseasoned rice vinegar
2 tbsp(s)
Dijon mustard
1 tbsp(s)
Sugar
1 tsp(s)
Table salt
½ tsp(s)
Black pepper
¼ pinch(es)
Red onion
½ small, thinly sliced
English cucumber
2 medium, cut lengthwise, thinly sliced on diagonal
Orange bell pepper
1 small, or yellow, thinly sliced
Fresh dill
2 tbsp(s), chopped
Instructions
1
In a large bowl, whisk together vinegar, mustard, sugar, salt and pepper; stir in onion. Let stand until onion turns bright red and softens slightly, 15 minutes (or refrigerate overnight).
2
Add cucumber, bell pepper and dill to pickled onion; toss to coat.
3
Serving size:175 ml (3/4 cup)
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