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Cucumber Salad


3 cucumbers, large, thinly sliced
2 teaspoons salt
3 tablespoons lemon juice, fresh
1 tablespoon kosher vegetable oil (for Passover)
1 tablespoon sugar
2 tablespoons fresh dill, chopped
cups red onion, thinly sliced


1. Toss cucumber with salt in large bowl. Cover with plate that rests directly on cucumbers; weight down with 1 pound can. Let stand 1 to 2 hours. Drain in colander; rinse well.

2. Combine lemon juice, oil, sugar, and dill in serving bowl. Mix in onion and cucumber. Refrigerate overnight. Serve cold or at room temperature.

Makes 10 servings: Nutrient Value Per Serving: 40 calories, 1 g protein, 2 g fat, 6 g carbohydrate, 430 mg sodium, 0 mg cholesterol.