Easy Pickled Cucumber Salad

Now that we are getting well into spring, quick and easy salads are beginning to appear on my dinner table again.  One of my very favorite dishes to make is this Easy Pickled Cucumber Salad.  Honestly, it's not really much of a recipe at all...just a few ingredients.

I like to slice my English cucumber and red onion very thin with a mandolin...but it's not essential. A fine slice with a knife will also do the trick.  I have always had a love affair with cucumbers...just love their refreshing flavor.  Paired with the sweetness of red onion and the tartness of rice vinegar...this makes a wonderful accompaniment to just about anything grilled.

The longer the cucumber and the onion sit in the vinegar mixture, the more "pickled" it will become.  The cucumber will loose a lot of it's weight in water thanks to the salt...so depending on how long you choose to let it sit, you may want to drain off the excess juice before serving.

Easy Pickled Cucumber Salad

from the kitchen of RKA

Printable Recipe

Servings - 4   Serving Size - 1/4th of recipe   Points Plus per serving - 0 Points+

Calories - 17.7,   Total Fat - 0.1g,   Carb. - 4g,   Protein - 0.8g,   Fiber - 0.9g

1 large English cucumber, sliced very thin ( on a mandolin if possible)

1/2 of a small red onion, sliced very thin ( on a mandolin if possible)

at least 1/4 tsp. salt ( or more to liking)

fresh ground black pepper, to liking

 about 2 TBS. UNSEASONED rice vinegar

pinch of white sugar ( optional ) 

1.  Season cukes with salt and pepper.  ( Since I slice the cukes on a mandolin, l like to lay them out in a flat layer to salt and pepper them before adding them to a bowl, since they tend to stick together.  I also pour the vinegar on top of them as they are in this position as well, then combine them with the red onion in the bowl)  

2.  Transfer the seasoned cukes to a bowl and combine with the red onion slices.  Mix the sugar, if using, with the rice vinegar, and pour over the cukes and onions.  Mix well to combine.  Allow mixture to sit at room temperature for at least 15 minutes before serving.  You may want to drain off any excessive juices that accumulate before serving as well, depending on how long they sit before serving.  If making the night before, just store in the refrigerator and then drain before serving.  

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I honestly do not know why I tend to make this salad during the warmer months and not all year long.  English cucumbers are readily available year round and are fairly economical.  

I'm excited, because I took a little extra out and put it in a container for myself today.  Honestly, I could eat this as a snack...it's that good.  

Sometimes I use the sugar, sometimes I don't.  A lot of it depends on how sweet the red onion is.  The recipe comes out fine either way.  

And all for a true ZERO points plus!  

Last week I potted some herbs on my patio ( basil, mint, rosemary) and put some parsley in the ground next to my chives and oregano.  I was pleased to find out that because we had such a mild winter this year, the potted thyme came back without a problem.  I also bought the cutetest potted lettuces!  We made a salad for dinner one night last week, and you just cannot beat fresh picked lettuce!  Unfortunately, this week we are having a bit of a cold snap, so I have been bringing my pots in every night!  Ugh...I hope this cold goes away soon!  lol  But I am soooo happy to have fresh herbs at my fingertips once again!  

How about you?  Do you grow herbs? 

Looking for more tasty cucumber recipes?  Try these!

Dilled Cucumber and Radish Salad

Lemony Cucumber Salad

Asian Style Cucumber Salad 

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