Cucumber Mustard Salad
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Cucumber Mustard Salad
Photography by Matthew Kimura
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per each of 10 servings: about | - |
| cal | 18 |
| pro | 1 g |
| total fat | 0 |
| sat. fat | 0 g |
| carb | 4 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 138 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 4 |
| vit A | 3 |
| vit C | 12 |
| folate | 5 |
This is a simple, palate-cleansing little dish that comes together in minutes.
Ingredients
- 2 english cucumbers, (about 2 lb/ 1 kg)
- 1/4 tsp salt
- 1/4 cup thinly sliced red onions
- 4 tsp white wine vinegar
- 1 tbsp Dijon mustard
- 1 pinch pepper
- 1 pinch granulated sugar
- 1/2 cup parsley leaves
Preparation
Halve English cucumbers lengthwise and scoop out centre; cut into 1/4-inch (5 mm) thick slices. In bowl, sprinkle cucumbers with salt ; let stand for 20 minutes.
Stir in onion, vinegar, mustard, pepper and sugar; toss to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.) Sprinkle with parsley; toss to serve.
Stir in onion, vinegar, mustard, pepper and sugar; toss to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.) Sprinkle with parsley; toss to serve.
Source : Canadian Living Magazine: October 2008
- Keywords : Sides; Salad; Cucumbers; Dijon mustard; Refrigerate/Chill;
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