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Frugal Healthy Recipe: Cucumber & Onion Salad



By Helen Chin Lui of The Healing Place in Medfield, MA 

This is a light and very refreshing vegetable dish.  To make the slicing go quickly try using a either a food processor or a japanese mandoline slicer. It is fast, easy and so yummy…..

Prep Time: 20-30 minutes
Marinate: overnight, preferably or at least 3 hours in the refrigerator.
Serves: 6 people
Recipe can be reduced by half or doubled.

Ingredients
3 large or 2 english, peeled, thinly sliced, seedless cucumbers
1 small to medium, thinly sliced red onion
1 1/4 cup of water (room temp)
1/4 cup of rice or white vinegar
1/4 cup sugar (if you think this may be too sweet reduce to 1/8 cup of sugar)
1 tablespoon of salt
2-3 cloves of crushed garlic

Directions
Place peeled and sliced cucumbers and onion and in a large bowl and set aside.
Note: If you are using regular cucumbers, you may want to remove the seeds after you have peeled them then cut cucumbers in half and use a spoon to scrap the seeds and dispose of them. Now slice thinly.
To make the dressing, put the rest of the ingredients in a small pot and bring to a boil over medium heat. Once boiling, continue to boil for a minute. Turn off heat and let the mixture cool down and pour dressing over cucumber and onion mixture. Mix until cucumbers/onion are coated. Put mixture into the refrigerator and let sit over night or 3 hours.

This is a great dish to serve with BBQ ribs, cole slaw and white rice.

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