- 3 small cucumbers, thinly sliced
- 1 teaspoon salt
- 1 tomato, seeded and thinly sliced
- 1 small red onion, thinly sliced
- 1/4 cup cider vinegar
- 1 1/2 teaspoons grapeseed oil
- 1 1/2 teaspoons honey
- 1 tablespoon reduced-fat sour cream
- 1/4 teaspoon celery seed
- 1/4 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried dill weed
- 1/2 teaspoon white sugar
- 1 pinch cayenne pepper
- Sprinkle cucumber slices with salt in a colander. Let stand until cucumbers are drained, about 30 minutes. Transfer to a large bowl and toss with tomato and onion.
- Whisk vinegar, grapeseed oil, honey, sour cream, celery seed, basil, garlic powder, oregano, dill weed, sugar, and cayenne pepper in a small bowl; stir into vegetable mixture. Cover and refrigerate for at least 1 hour to overnight.
05/17/2018
recipepes.com
Sweet and Tangy Cucumber Salad, recipe
PT15M
PT1H
5
455 calories
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