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Summary
The salad is a great, light alternative to pasta and potato salads, which are often loaded with fat and heavy carbs, but I’ve never heard any meat-eater complain. It’s also a great choice for summer potlucks and barbecues, because without mayonnaise, there’s no risk of spoilage. Enjoy!
Servings
6 side-dish servings
Prep Time
0 hours, 15 minutes
Cook Time
0 hours, 0 minutes
Ingredients
- 1/4 cup red wine vinegar
- Salt and pepper to taste
- 1 Tablespoon sugar
- Fresh chopped herbs (dill or oregano work well)
- 1 red onion
- 2 teaspoons dijon mustard
- 2 cucumbers
Instructions
Use a food processor with a slicing blade (either 2 or 4 mm) to thinly slice the cucumber and onion. Or use a knife or the slicing side of a box grater to slice as thin as possible.
In a small bowl, combine remaining ingredients. Pour over vegetables and mix well.
Serve with a slotted spoon. This salad can be prepared ahead of time and refrigerated. In fact, it tastes better after a few hours of marination.
Sources
- Local Dish original - by Kate
