I have been eating cucumbers with hummus for months – for breakfast or lunch at work, it doesn’t matter. Cucumbers have been super cheap, and really big, and are super low in calories (and let’s be honest, that’s the real reason I’ve been eating them) so I have been on a cucumber marathon. For months. But now they are getting tiresome. I still love eating hummus, but my love for cucumbers is dwindling. I still want to chow down on low-cal veggies though, so what do you do? Figure out a way to make them more interesting! Dunk them in a ton of sour vinegar! I hope you get to enjoy this vegan, gluten-free, and sugar-free Cucumber Salad.
Does salad have to have lettuce? When you think salad, you think tons of lettuce with other veggies loaded with dressing. Or maybe just green things? I’m thinking green things, which means that Yes, this is a salad. I’ve been wanting to make this salad for over a month, but have been waiting for my cousins garden cucumbers to make their appearance. Luckily pickling cucumbers were planted so they were nice and sour to begin with, and adding them to a ton of rice wine vinegar? Tarted those suckers right up! Now I don’t know about you, but whenever I have had picked cucumbers, before they were sweet and sour – well, I don’t want sugar in my veggies! I want to eat them slow – not chow down like a cookie, so these cucumbers have NO added sugar. Just tart and delicious.
Use either two smallish containers or one big one that you can easily cover all cucumbers with liquid in. I used one medium-size mason jar (because it’s pretty to see everything in the jar) and a normal Tupperware container for my two batches. The recipe is so easy just dump in the garlic and dill with half the vinegar and mix really well. Chop the onion into small pieces, and slice the cucumber into thin chips. Dunk in half the cucumber slices, making sure they aren’t stuck together, then add the onions, and then add the rest of the cucs. Pour in the rest of the vinegar then put the lid on and shake, shake, shake. I left mine in the fridge overnight, but if you don’t want to wait that long then leave them in at least a couple of hours. You want to make sure all the flavors get soaked into the cucumbers. The below recipe is for one cucumber, but I made two batches – because, yum!
1 Cucumber, sliced very thin
2 Tbsp Red Onion, chopped small
1 C Kikkoman Rice Wine Vinegar
1 Tbsp Minced Garlic
1 Tbsp Fresh Dill
1. Slice cucumber very thin and chop onion very small.
2. In a jar add garlic and dill and 1/2 cup vinegar, put lid on and shake well.
3. Add in half the sliced cucumber then the onion then the rest of the cucumber.
4. Pour in the rest of the vinegar then put the lid on and shake well.
5. Place in fridge at least a couple hours. Shake a few times during that time.
6. Fork out and enjoy!