Cucumber Salad with Red Onions (Vegan)

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That gourd. The one from South Asia. If you find this botanical berry creeping in your garden this summer, you’re in luck. Containing phytonutrients and lignans (polyphenols), the cucumber bolsters our cardiovascular health and lends us a helping hand in our crusade against cancer. Whether slicing or pickling, we can all stand to reap the health benefits of Cucurbitaceae.
Stepping off the advocacy of health soap box, let’s be real. Let’s talk about that bona fide love for the dill pickle. While dill isn’t a honcho in the nutrient domain, it does provide us with a healthy dose of Vitamin A and Vitamin C. Frankly, though, the two of us eat pickles for one reason. We do it for the cream of the crop. We do it all for the vinegar.

This cucumber salad is adapted from a recipe belonging to Warren’s mamaw. Nostalgia beckoned and Mamaw Estep’s cucumber salad was there to oblige. When an unadulterated recollection of childhood enters a plea, it doesn’t consider the blank space where cucumber salad should sit in the family recipes box.

Decades worth of discovering cucumber salad at family meal time made it easy to recall the flavor profile and presumable ingredients. Crisp cucumber slices laced with red onions, flecked with dill, and steeped in an invigorating mixture. To satisfy the need for heat, he adds red pepper flake, albeit maybe to her chagrin. For a snappy, cool, and rejuvenating addition to your next meal, give his version of Mamaw Estep’s cucumber salad a spot on your table. Maybe you will be inspired to recreate a childhood favorite and resuscitate life into, pay homage to, what’s in your mind’s eye. No rendition of Auld Lang Syne required.

Print Recipe
Cucumber Salad with Red Onion
Course Appetizer
Prep Time 5 Minutes
Cook Time 6 Minutes
Passive Time 40 Minutes
Servings
People
Ingredients
Course Appetizer
Prep Time 5 Minutes
Cook Time 6 Minutes
Passive Time 40 Minutes
Servings
People
Ingredients
Instructions
  1. Place cucumbers in a large bowl. In a medium to large sauté pan, combine red onions, red pepper flake, vinegar, sugar, and water. Bring to a boil, reduce heat to low and simmer until onions are translucent, about 5 minutes. Remove from heat and let cool for approximately 5 minutes. Once cooled, gently pour over cucumbers. Add dill, stir to combine, and refrigerate for at least 30 minutes.
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