In the summertime, especially in Texas, I don’t like to cook anything with heat. The oven is taboo. I can barely stand to stand over a stove top. I even feel inclined to look menacingly at my microwave to make sure it doesn’t generate even a single ion of heat. Thank goodness for patio grills and cool summer salads, otherwise we would probably just eat fruit, crackers, and raw veggies all summer.
This classic cucumber salad is no stranger to most people. I have yet to meet someone who doesn’t know what it is, although the variations on making it are as controversial as how to eat a peanut-butter cup. This salad was a weekly visitor to my family’s Sunday dinner spread growing up, and in the summer it is my saving grace. Tangy, a bit sweet, with a touch of dill, it always satisfies a snack craving and can be pulled out of the fridge for a nice side-dish to any meal.
And, of course, the good news is that this familiar food is kidney-friendly whether you’re on dialysis or just trying to incorporate more vegetables to slow chronic kidney disease. Cucumbers themselves roll in at about 81 mg potassium for 1/2 c sliced and like all vegetables are low in sodium, phosphorus, and calories. I usually make a big bowl of it and keep it in the fridge to munch on during the week.
It’s a classic. If you like cucumber salad, this one won’t disappoint. It didn’t last more than a day in my house, so we liked it too.
- 4 medium cucumbers, sliced (peeled or unpeeled per your preference)
- 1 medium onion, sliced
- ½ c sugar
- 1 cup white vinegar
- ½ c water
- ¼ tsp salt (opt)
- Dill (optional but recommended!)
- Combine cucumbers and onions in bowl. Sprinkle with salt if using and add sprig of dill.
- Boil sugar, vinegar, and water on medium-high heat until sugar is dissolved.
- Pour vinegar mixture (while hot) over cucumbers and mix well. Allow to sit for at least 30 minutes before eating. Can keep in fridge for 3-5 days.
The optional salt really is optional! Try the recipe without it and see if you even miss it!