Tangy Cucumber Salad Recipe

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Tangy Cucumber Salad
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  1. Place cucumbers in a strainer; sprinkle with 1/2 teaspoon of salt and toss. Let stand for 30 minutes. Rinse and drain well. Place in a large bowl; add tomatoes and onion. In a small bowl; add tomatoes and onion. In a small bowl, whisk together the remaining ingredients; pour over cucumber mixture and toss. Cover and refrigerate for several hours. Serve with a slotted spoon. Yield: 8 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 55.48 Kcal (232 kJ)
Calories from fat 30.8 Kcal
% Daily Value*
Total Fat 3.42g 5%
Sodium 298.34mg 12%
Potassium 157.87mg 3%
Total Carbs 5.64g 2%
Sugars 4.03g 16%
Dietary Fiber 1.04g 4%
Protein 0.89g 2%
Vitamin C 6.5mg 11%
Iron 0.1mg 0%
Calcium 14.5mg 1%
Amount Per 100 g
Calories 56.07 Kcal (235 kJ)
Calories from fat 31.12 Kcal
% Daily Value*
Total Fat 3.46g 5%
Sodium 301.49mg 12%
Potassium 159.53mg 3%
Total Carbs 5.7g 2%
Sugars 4.08g 16%
Dietary Fiber 1.05g 4%
Protein 0.9g 2%
Vitamin C 6.6mg 11%
Iron 0.1mg 0%
Calcium 14.6mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.2
  • 1

Good Points

  • saturated fat free,
  • cholesterol free

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