Cucumber-and-onion salad for a snack on Meatless Monday

No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe. My grandma seemed to always have a big bowl of cucumbers and onions to munch on. Crunchy and salty-savory like potatoes --...

By Amber Taufen

January 23, 2012

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No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe.

My grandma seemed to always have a big bowl of cucumbers and onions to munch on. Crunchy and salty-savory like potatoes -- but without the grease and fat -- this is an easy side dish, appetizer or snack.

You will need:

4-5 cucumbers (English if you don't want to de-seed them) 1 onion 1/4 cup sugar 1 1/4 cup apple cider vinegar water salt to taste celery seeds to taste

1. In a large glass bowl, dissolve the sugar in about two cups of water. Occasionally stir as you prep the rest of your food, until all the sugar granules are gone. Then slice them thin. 6. And a pinch of celery seed. 7. Place the cucumbers and onions in the large bowl with water; fill with more cold water as needed to fully cover the vegetables. Cover and refrigerate for at least an hour or two -- preferably overnight.

These will keep in the fridge for several days -- but you'll eat them long before then.

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Amber Taufen has been writing about people, places and things in Denver since 2005. She works as an editor, writer, and production and process guru out of her home office in the foothills.

Contact: Amber Taufen

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