Summer Cucumber Salad Recipe
Ingredients
| Cucumbers | 4 | |
| Vinegar | 6 Tablespoon | |
| Salt | 1 Teaspoon | |
| Oil | 1⁄2 Cup (8 tbs) | |
| Onions | 4 , thinly sliced | |
| Garlic | 4 Clove (20 gm), sliced | |
| Turmeric | 1 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Freshly ground black pepper | 1⁄2 Teaspoon |
Nutrition Facts
Serving size
Calories 176 Calories from Fat 128
% Daily Value*
Total Fat 15 g22.4%
Saturated Fat 1.9 g9.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 247.5 mg10.3%
Total Carbohydrates 11 g3.7%
Dietary Fiber 1.8 g7.2%
Sugars 4.8 g
Protein 1 g3%
Vitamin A 1.6% Vitamin C 13.6%
Calcium 3.6% Iron 4.2%
*Based on a 2000 Calorie diet
Directions
Remove the seeds.
Cover the cucumbers with hot water and add 3 tablespoons vinegar.
Bring to a boil and drain cucumbers as soon as they turn transparent.
Sprinkle with the salt.
Heat the oil in a skillet; saute the onions and garlic until browned.
Remove onions and garlic.
Stir the turmeric, sugar, pepper, and remaining vinegar into the oil.
Pour over the cucumbers, tossing lightly to coat them.
Cool.
Serve garnished with the sauteed onions and garlic.
Chef
