Ingredients
- 3 large cucumbers, thinly sliced
- 2 teaspoons salt
- 3 tablespoons fresh lemon juice
- 1 tablespoon vegetable oil (kosher for Passover)
- 1 tablespoon sugar
- 2 tablespoons chopped fresh dill
- 1/2 cup thinly sliced red onion
Directions
Toss cucumber with salt in large bowl. Cover with plate that rests directly on cucumbers; weight down with 1-pound can. Let stand 1 to 2 hours. Drain in colander; rinse well.
Combine lemon juice, oil, sugar, and dill in serving bowl. Mix in onion and cucumber. Refrigerate overnight. Serve cold or at room temperature.
Notes
Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.
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By journeycenter1_...
Woodridge 45
on November 25, 2011
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This cucumber salad is refreshing and delicious. A nice side to a main course. Be sure to rinse the cucumbers well. The quantity is more than enough (depending on how many people you are serving and makes a good leftover the next day.
By zanyjane18_11491465
danville, CA
on July 10, 2011
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This cucumber salad is easy and delicious. Will definately make it again and again.
By ddmagna
Charlotte, NC
on June 20, 2010
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Never made Cucumber Salad before, absolutely delicious. Will definitely make it again.
Diane
Charlotte, NC
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