Cucumbers And Onions Diabetic Recipes
MOM'S CUCUMBERS
Tasty marinated cucumbers. Ideal for a fresh side salad.
Provided by Karen
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Yield 5
Number Of Ingredients 7
Steps:
- Peel the cucumbers and slice wafer thin. Sprinkle with salt. Let stand 30 minutes, then squeeze cucumbers to release moisture.
- In a medium size bowl mix sugar, water, vinegar, celery seed, and onion. Add cucumbers to mixture. Mix well. Refrigerate 1 hour.
Nutrition Facts : Calories 68.3 calories, Carbohydrate 17 g, Fat 0.2 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 469.1 mg, Sugar 13.1 g
CLASSIC CUCUMBERS AND ONIONS
Steps:
- Place the sliced cucumbers and onions in a large bowl. Place the vinegar, water and sugar in a medium size bowl, whisk the ingredients together until the sugar is dissolved. Pour the mixture over the sliced cucumbers in the bowl. Cover the bowl with plastic wrap and refrigerate for at least 2 hours. Serve cold. Keep leftover Cucumber and Onions wrapped and refrigerated.
CUCUMBERS AND ONIONS IN VINEGAR
Cucumbers and onions in vinegar is a combination of crispy cucumbers and onions in a tangy yet slightly sweet vinegar. It's a classic summer side dish that can be made in minutes.
Provided by Anne
Number Of Ingredients 7
Steps:
- With a sharp knife or mandolin, slice the cucumbers and onions very thin
- Place the onions and cucumbers into a bowl; sprinkle with sea salt and sugar and mix well.
- Set the mixture aside for at least one hour to allow the cucumbers to release water
- Add the vinegar and dill; stir - adjust the salad with salt, pepper and sugar and water to taste
Nutrition Facts : Calories 50 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, Sodium 1195 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
MOM'S CUCUMBERS AND ONIONS
Mom's Cucumber and Onions is an old fashioned recipe featuring garden vegetables. The ingredients are simple--cucumbers, onions, salt, vinegar, sugar, celery seed and black pepper, but the finished result is the perfect accompaniment to any summer meal.
Provided by Barbara
Time 1h10m
Number Of Ingredients 7
Steps:
- Add peeled and sliced cucumbers and onions to a bowl; sprinkle with salt.
- Cover mixture with water and stir; let sit for approximately for 20 - 30 minutes (up to 1 hour).
- Drain the water. Add vinegar, sugar, celery seed and black pepper; stir.
- Allow to marinate before eating. These will get better as they sit in the refrigerator.
DIABETIC SWEET/SOUR CUCUMBER SALAD
My mother used to throw together something similar to this before my dad became diabetic. We have altered it to fit his diet. It's a nice light addition to various meals, especially a summer lunch
Provided by Katie Kleinhaus
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Peel and slice cucumber and onion.
- Set vegetables aside.
- Mix Splenda, Vinegar and Pepper (taste to see what is the right amount of seasoning for you).
- Add vegetables to sweet/sour dressing.
- Cover and refridgerate for 1 hour to allows flavors to blend.
CUCUMBERS AND ONIONS (DIABETIC)
The other recipes I've seen have sugar and some have sour cream. This one is diabetic friendly and has neither. It's from Cottage Living Magazine, 8/2007. The magazine says "This is a simple and essential summer recipe, good with everything and a great addition to cold salad platters. Be sure to taste a slice of each cucumber-a bitter one can ruin the whole salad".
Provided by Oolala
Categories Onions
Time 40m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- One tip to score the cucumber's skin is to run the tines of a fork from end to the other, working your eay around the entire cucmber.
- Put cucumber and onion in a large mixing bowl, and toss with 1 teaspoon salt and celery seeds.
- Let stand 30 minutes.
- Stir in vinegar and oil.
- Season with additional salt and pepper.
- Refrigerate until ready to serve, up to 3 days.
Nutrition Facts : Calories 238.6, Fat 14.4, SaturatedFat 2.1, Sodium 597.8, Carbohydrate 27.8, Fiber 3.8, Sugar 12.6, Protein 4.8
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