Recipe courtesy of Kimberly Schlapman
Recipe courtesy of Kimberly Schlapman
Watch how to make this recipe.
Cool Cucumber Salad
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- Level: Easy
- Total: 3 hr 10 min
- Prep: 5 min
- Inactive: 3 hr
- Cook: 5 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 200
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 1 g
- Sugar
- 43 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 591 mg
- Level: Easy
- Total: 3 hr 10 min
- Prep: 5 min
- Inactive: 3 hr
- Cook: 5 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 200
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 1 g
- Sugar
- 43 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 591 mg
Ingredients
Directions
- Combine the vinegar, sugar and 1/2 cup water in a pan and bring to boil over medium-high heat. Pour over the cucumbers and onions in a heatproof container. Add the tarragon and salt, and gently toss. Refrigerate for several hours before serving.
