Back to Sweet and Tangy Cucumber Salad

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Sweet and Tangy Cucumber Salad Recipe

Sweet and Tangy Cucumber Salad Recipe

This sweet and tangy side dish sent in by Mary Farley comes together in a snap. "I often take this to church potlucks," she writes from Wasilla, Alaska. "It is so pretty and colorful with the red pepper and unpeeled cucumbers."
TOTAL TIME: Prep: 15 min. + chilling YIELD:4 servings

Ingredients

  • 3 cups thinly sliced cucumbers
  • 1 small sweet red pepper, julienned
  • 1/2 cup chopped sweet onion
  • 1/3 cup sugar
  • 1/4 cup white wine vinegar
  • 1-1/2 teaspoons salt
  • 1 teaspoon dill seed

Directions

  • 1. In a large bowl, combine all ingredients. Cover and refrigerate for at least 1 hour, stirring occasionally. Yield: 4 servings.

Nutritional Facts

3/4 cup: 94 calories, trace fat (trace saturated fat), 0mg cholesterol, 888mg sodium, 23g carbohydrate (19g sugars, 1g fiber), 1g protein

Reviews for Sweet and Tangy Cucumber Salad

Sort By :
MY REVIEW
gaylaroque
Reviewed Jul. 27, 2013

"I made this salad for the first time at a resort for my family - everybody loved it! I reduced the sugar to 1/4 cup and increased the dill seed to 1-1/2 teaspoons."

MY REVIEW
Summy
Reviewed May. 22, 2012

"A keeper! So good tonight with Sausage and Sauerkraut Casserole."

MY REVIEW
katlaydee3
Reviewed May. 9, 2011

"I made this for a side dish for Mother's Day dinner and there were no leftovers. Everyone loved it. Very quick and easy to throw together."

MY REVIEW
valanddansmith
Reviewed Jul. 27, 2009

"This cucumber salad is soooo good, and pretty to look at, too!!"

MY REVIEW
Cheryl Marshall
Reviewed Jan. 14, 2008

"This recipe is a hit no matter where I take it. I do substitute Splenda for sugar whenever I serve it at home. It tastes just as good and is diabetic friendly."

Loading Image