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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Cucumber Vinegar Salad

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.43

$0.43 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan side dish,salad
spoonacular Score:26%

Spoonacular Score: 26%

 

Cucumber Vinegar Salad might be a good recipe to expand your side dish repertoire. One serving contains 63 calories, 1g of protein, and 2g of fat. This recipe serves 8 and costs 43 cents per serving. 1 person were glad they tried this recipe. If you have sea salt, onion, pepper, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes around around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 25%, which is rather bad. If you like this recipe, take a look at these similar recipes: Smashed Cucumber Salad with Hot Vinegar, Cucumber Salad With Rice Vinegar Dressing, and Apple Cider Vinegar Cucumber Salad.

Salad works really well with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Gundlach Bundschu Chardonnay. It has 4 out of 5 stars and a bottle costs about 20 dollars.

Gundlach Bundschu Chardonnay

With a refreshing purity of what this varietal can achieve on Rhinefarm’s 158-year old slice of Sonoma, the 2015 GundlachBundschu Chardonnay is a perfect example of fruit, texture, and balance. Leading with our old vine-driven aromatics of white blossoms, fresh lemon curd, and a hint of oak, the lush,mouth-filling palate is framed by bright acidity and citrus zest with flavors of white peach, spiced green apple, and a harmoniously creamy yet minerally finish.Style of Chardonnay:This wine represents the balanced style of Chardonnay in our Wine Discovery Set.Find more balanced Chardonnay.

» Get this wine on Wine.com

Ingredients

Servings:
6 small
6 small cucumbers
cucumbers
1 small
1 small white onion
white onion
1 cup
1 cup white vinegar
white vinegar
2 cups
2 cups water
water
1 Tbsp
1 Tbsp olive oil
olive oil
0.25 cups
0.25 cups sugar
sugar
0.5 tsps
0.5 tsps sea salt
sea salt
0.5 tsps
0.5 tsps black pepper
black pepper
6 small cucumbers
6 small
cucumbers
1 small white onion
1 small
white onion
1 cup white vinegar
1 cup
white vinegar
2 cups water
2 cups
water
1 Tbsp olive oil
1 Tbsp
olive oil
0.25 cups sugar
0.25 cups
sugar
0.5 tsps sea salt
0.5 tsps
sea salt
0.5 tsps black pepper
0.5 tsps
black pepper


Instructions

Thinly slice the cucumbers into rounds and place in a 7 or 8 cup container. Cut the onion into quarter round slices, keeping the pieces about 1/4" thick. Pour vinegar over cucumbers. Add as much water as you need to submerge the cucumbers. Add sugar, salt and pepper, stirring to combine. Refrigerate until ready to eat, preferrably overnight. This gives the cucumbers a chance to marinate and the flavors to blend. The vinegar/water ratio is based on our love for vinegar. It was strong, so if you're not a huge fan of vinegar, use less and add more water. You can also add more sugar to take away some of the sting.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.43
Ingredient
6 smalls cucumbers
1 small white onion
1 cup white vinegar
1 tablespoon olive oil
¼ cups sugar
½ teaspoons sea salt
½ teaspoons black pepper
Price
$2.27
$0.15
$0.78
$0.17
$0.07
$0.01
$0.03
$3.48

Tips

Health Tips

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

Disclaimer

Nutritional Information

Quickview
63 Calories
0.81g Protein
1g Total Fat
9g Carbs
3% Health Score
Limit These
Calories
63
3%

Fat
1g
3%

  Saturated Fat
0.26g
2%

Carbohydrates
9g
3%

  Sugar
8g
9%

Cholesterol
0.0mg
0%

Sodium
151mg
7%

Get Enough Of These
Protein
0.81g
2%

Vitamin K
9µg
9%

Manganese
0.13mg
7%

Vitamin C
4mg
5%

Copper
0.1mg
5%

Potassium
176mg
5%

Folate
18µg
5%

Magnesium
16mg
4%

Fiber
1g
4%

Vitamin B6
0.07mg
4%

Vitamin B5
0.3mg
3%

Phosphorus
28mg
3%

Vitamin B1
0.04mg
3%

Calcium
23mg
2%

Vitamin B2
0.03mg
2%

Vitamin E
0.29mg
2%

Iron
0.31mg
2%

Vitamin A
86IU
2%

Zinc
0.23mg
2%

covered percent of daily need

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