photo of sliced cucumbers and onions with spices and dressing

Cucumber Salad: Cooking Up Your Farmer’s Share Bag

Cucumber salad is a quick and easy way to use all of those cucumbers that are in your garden or share bag.

It came to my mind as I noticed pleas for help on social media:

“Help! What do I do with all of these cucumbers?!”

Refrigerator pickles are another great way to use cucumbers (recipe here).

Photo of pickles in jars

Another recipe I must say that I’ve been enjoying is the craft cocktail, Cucumber-Lime Cooler (recipe here).

drink

The recipe calls for pear-infused vodka, but since I had citrus flavored at home, I used it with great results!

Some people don’t care for pickles, or cocktails, though.

This cucumber salad has a fresh taste and nice crunch.  It’s a got enough spice to make it interesting, but kids still like it (though they might skip the onions!).

Fresh & Easy Cucumber Salad

Vegan, gluten-free, raw food
Prep Time15 mins
Total Time15 mins
Course: Salad
Servings: 4
Calories: 43kcal
Author: A. JoAnn

Ingredients

  • 4 cucumbers, small
  • ½ red or sweet onion
  • 2 tsp dill
  • 1 tsp lemon pepper
  • ½ tsp sea salt
  • 2 tbsp packed brown sugar
  • ½ cup apple cider vinegar

Instructions

  • Peel (if thicker skin), and slice cucumbers.
  • Thinly slice the onion and add to bowl.
  • Add lemon pepper, salt, and dill to bowl of vegetables. Toss to coat.
  • In a separate small bowl, whisk together vinegar and brown sugar.  When sugar has dissolved, pour the mixture over the cucumbers.
  • Refrigerate for several hours before serving.

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