Fresh Cucumber Salad
Fresh Cucumber Salad recipe is a great vegan, gluten free dish! It has so much taste and flavor in it. This recipe does take time to make, but in the end it is worth it.
Servings: 8 people
Cost: $5
Ingredients
- 3 large cucumbers peeled, seeded and thinly sliced
- 1 - 1 1/2 cups sweet onions thinly sliced
- 1/4 cup sugar (or stevia)
- 2 tsp coarse salt
- 2 tsp dry ground mustard
- 2 tsp celery seeds
- 1/2 cup avocado or olive oil
- 1/2 cup cider vinegar
Instructions
- In a medium bowl, toss together the cucumbers and onions.
- Set this aside.
- In a small bowl, whisk together the sugar, salt, mustard, and celery seeds.
- Whisk in the oil and vinegar until emulsified.
- Pour the vinaigrette over the cucumbers and onions and toss it to coat.
- Put the mixture into a large Ziploc bag (or you could just cover it) and refrigerate at least 4 hours (overnight or longer is even better).
- Turn the bag (or stir the mixture) once or twice during that period.
- Serve chilled.