Cucumber Salad (Rasmussen)
Description
This Rasmussen-style cucumber salad offers a delightful balance of tangy and creamy flavors. Thinly sliced cucumbers are marinated overnight in a sweet vinegar brine, allowing them to absorb the zesty notes while retaining their crisp texture. The addition of green onions and a choice of yogurt, sour cream, or mayo creates a rich, cooling finish that complements the acidity. Perfect for summer picnics, potlucks, or as a refreshing side to heavy main courses, this dish is simple to prepare and makes impressive use of fresh garden produce. It&# 226;ÂÂs a vegan-friendly option that brings a burst of freshness to any meal.Ingredients
Directions
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Peel the cucumbers and slice them thinly into rounds.
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Slice the green onions into 1/4-inch thick rings.
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Place the sliced cucumbers in a non-metallic bowl.
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In a small bowl, mix together the cider vinegar, water, and sugar until the sugar dissolves.
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Pour the vinegar mixture over the cucumbers.
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Cover the bowl with plastic wrap and refrigerate for 24 hours to marinate.
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After marinating, drain the liquid from the cucumbers.
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Stir in the sliced green onions and your choice of yogurt, sour cream, or mayo.
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Toss gently to combine and serve chilled.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 11.2kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.5mg1%
- Total Carbohydrate 2.7g1%
- Dietary Fiber 0.4g2%
- Sugars 1.3g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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