|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy cucumber salad recipe makes a nice accompaniment to any meal. Slice the cucumber in fancy ribbons or cut into chunks or sticks.
The recipe calls for dried herbs, but fresh herbs are excellent if you have them. See the reader comments and tips and variations for some substitution and other ingredient ideas.
Gather the ingredients.
Slice the cucumbers thinly or cut the cucumber into half-inch dice or sticks. Alternatively, cut the cucumbers in half, core them with an apple corer, and use a y-peeler to make "ribbons."
Put the prepared cucumbers in a serving bowl and set aside.
In a saucepan, combine the vinegar, water, sugar, salt, cayenne pepper, parsley, ground black pepper, and basil. Place the saucepan over low heat and cook, stirring occasionally, until the sugar has dissolved.
Pour warm mixture over cucumbers. Cover the dish and chill thoroughly.
Drain the cucumbers before serving or serve with a slotted spoon. Sprinkle with fresh chopped parsley, basil, or dill, if desired.
Store the salad covered in the refrigerator.
For a fresher salad, use fresh herbs. Replace the parsley flakes with about 1 teaspoon of fresh parsley and replace the dried leaf basil with 1 teaspoon of chopped fresh basil.
Replace the basil with dill or oregano (1/4 teaspoon dried or 1 teaspoon fresh).