Cucumber and Onion Salad
By Joe
Source: Bon Appétit — Tom Cunanan, Cucumber and Onion Salad.
A cucumber and onion salad recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Get started. Toss cucumbers, onion, and Salt in a (1 tsp) mid-sized bowl. Leave to sit till cucumbers start to release liquid. Lightly press down on cucumbers to force out extra liquid, being careful not to break apart. Take out from bowl, shaking off liquid, and put vegetables in a clean bowl. Toss using vinegar plus sugar; add salt and pepper till it tastes right. Top with mint.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low energy: 28 kcal per 100 g (limit ≤ 40 kcal)
- Low fat: 0.2 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 0.1 g saturated fat per 100 g, 2.2% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 3.4 g sugars per 100 g (limit ≤ 5 g)
- Low salt: 0.26 g salt per 100 g (limit ≤ 0.3 g)
- Source of fibre: 2.9 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 146 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
1 g per serving
2 % of the 50 g daily maximum · 4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 41 kcal |
| Protein | 1.5 g |
| Carbohydrate | 9.8 g |
| of which sugars | 5 g |
| of which free sugars | 1 g |
| Fat | 0.3 g |
| of which saturates | 0.1 g |
| Fibre | 1.2 g |
| Salt | 0.38 g |
Protein per 100 kcal
3.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
