July 17, 2024
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July 17, 2024
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Linking Northern and Central NJ, Bronx, Manhattan, Westchester and CT

Let me let you in on a little secret. Cucumber salads sold at stores are double or triple the price of the ones you make at home. And this one is actually perfect. I make it every Friday night. It acts as a salad and as a dip with challah. It is easy to prepare and can be prepared before Shabbat and/or on Shabbat. My whole family loves it and so do guests. They always ask for the recipe.

This recipe can be perfectly adapted to your family’s likes and dislikes. You like spicy, add jalapeño. You don’t want mayo, omit. You want sweet but not too sweet, use honey instead of sugar. You don’t have pickles, omit them. Enjoy!

Ingredients:

  • 5-6 cucumbers, sliced into half moons
  • ½  red onion, thinly sliced
  • Optional additions: 5 pickles, ¼ jalapeño (omit if desired)

Dressing:

  • ⅓ cup olive oil
  • 2 tablespoons white wine vinegar
  • 5 teaspoons salt
  • ½ teaspoon black pepper
  • 1 tablespoon honey or sugar
  • 2 teaspoons mustard of choice
  • Optional add-ons: 1-2 garlic cloves, 1 tablespoon dried dill, ¼ cup mayo

Instructions:

  1. In a large mixing bowl, combine the sliced cucumbers and thinly sliced red onion.
  2. Add any optional additions like pickles or jalapeños, according to your preference.
  3. In a separate small bowl, whisk together the olive oil, white wine vinegar, salt, pepper and honey or sugar until well combined.
  4. Optional: Add garlic, dill, or mayo to the dressing for extra flavor, depending on your mood.
  5. Pour the dressing over the cucumber and onion mixture in the large bowl and toss gently to coat everything evenly.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
  7. Serve the cucumber salad chilled as a refreshing side dish. It pairs well with any dip and challah.
  8. Enjoy your delicious cucumber salad as a perfect addition to your Friday night meal!

Gila Glassberg is a master’s level registered dietitian and a certified Intuitive Eating Counselor. As a teenager, she was faced with constant diet talk, body shaming and obsessive guilt around food. This led to years of struggling with disordered eating. This is what propelled her into the field of nutrition. She now uses a non-diet, weight-neutral approach called Intuitive Eating to help her clients all over the world. She works with clients individually, in a group setting, and gives live workshops. She helps growth-oriented women break out of chronic dieting and regain clarity into what is really important to them. Gila can be reached at www.gilaglassberg.com.

 

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