Photo of Cucumber Salad with Quick Pickled Onion by WW

Cucumber Salad with Quick Pickled Onion

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0
0
SmartPoints® value per serving
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
8
Difficulty
Easy
Pickling the onion helps tame its bite. Finely chopthe salad for a fresh, flavour condiment.

Ingredients

Rice vinegar

2 tbsp(s), (30 ml)

Dijon Mustard

1 tbsp(s), (15 ml)

Sugar

1 tsp(s), (5 ml)

Table salt

½ tsp(s), (2 ml)

Black pepper

¼ pinch, (1 ml)

Uncooked red onion(s)

½ small, thinly sliced

English cucumber(s)

2 medium, cut lengthwise, thinly sliced on diagonal

Orange bell pepper

1 small, or yellow, thinly sliced

Fresh dill

2 tbsp(s), (30 ml) 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)

Notes

Not a fan of pungent raw onion? It’s easy to mellow the flavor. 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 1 680 g [1 1/2 lb]).