Description
Refresh your summer meals with this Crunchy Cucumber Zucchini Salad, a vibrant dish that captures the essence of fresh garden produce. Bursting with flavor and texture, this salad combines crisp cucumbers and tender zucchini, enhanced by a tangy dressing featuring apple cider vinegar and a hint of heat from crushed red pepper flakes. Whether as a light lunch or a refreshing side at your next barbecue, this salad is not only quick to prepare but also a nutritious choice for healthy eating.
Ingredients
Scale
- 1 English cucumber (12 oz)
- 1 medium zucchini (8 oz)
- ½ small red onion (2 oz), thinly sliced
- 1 teaspoon kosher salt
- ½ cup apple cider vinegar
- 2 tablespoons white sugar
- ½ teaspoon crushed red pepper flakes
Instructions
- Rinse cucumber and zucchini under cold water. Slice cucumber into thin rounds and zucchini into half-moons; thinly slice the red onion.
- In a mixing bowl, combine sliced vegetables, sprinkle with kosher salt, and toss gently. Let sit for 10 minutes to draw out moisture.
- In a separate bowl, whisk together apple cider vinegar, sugar, and crushed red pepper flakes until well combined.
- Drain excess liquid from vegetables. Pour dressing over vegetables in mixing bowl and toss until evenly coated.
- Chill in the refrigerator for at least 30 minutes to enhance flavors before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 70
- Sugar: 6g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg