Summer Salad

By Jacques Pépin

Published August 23, 1994

Total Time
20 minutes
Rating
4(38)
Comments
Read comments

Featured in: THE PURPOSEFUL COOK; A Hearty, Economical Meal Made With Local Produce

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:6 servings

  • 3 cucumbers (about 2 ½ pounds), peeled, seeded and sliced thin (about 5 ½ cups)

  • 2 onions (12 ounces), peeled and sliced thin (2 ½ cups)

  • ½ cup shredded dill

  • ½ cup shredded mint

  • 1 ½ teaspoons salt

  • ¼ cup cider vinegar

  • 1 tablespoon canola oil

  • 1 tablespoon sugar

  • ½ to 1 tablespoon Tabasco sauce, to taste

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

13 grams carbs; 76 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 2 grams fiber; 434 milligrams sodium; 2 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Combine all the ingredients in a bowl. Mix well, and refrigerate for at least 30 minutes, but ideally 2 to 3 hours (to a maximum of 8 hours).

  2. Step 2

    Serve with crunchy bread.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
38 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.