Cucumber salad with pickled red onions

Cucumber salad with pickled red onions

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Cooking time

Prep: 10 mins Cook: 5 mins plus steeping

Skill level

Easy

Servings

Serves 8

This light and crunchy salad makes a cooling accompaniment to spicy dishes

Nutrition and extra info

Additional info

  • Gluten-free
  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
28
protein
1g
carbs
6g
fat
0g
saturates
0g
fibre
1g
sugar
5g
salt
0.1g

Ingredients

  • 25g sugar
  • 50ml Japanese vinegar
  • 1 large red onion, finely sliced into rings
  • 1 large cucumber, halved, deseeded then diced

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Method

Pour 100ml water into a saucepan. Add the sugar and vinegar and bring to the boil. Put the onion into a bowl, then pour over the hot liquid and leave for 5 mins. Add the cucumber and set aside to steep and cool.

Recipe from Good Food magazine, December 2013

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Comments

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lorryfran's picture

This was delicious. But I added red wine instead of the Japanese wine and 1/2 cup of large Risoni and a couple of small tomatoes to give it extra coulour.

tyleri's picture

This worked well with white vinegar (didn't have japanese), and I added a little chopped dill just before serving. A very refreshing accompaniment to a curry

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