Peel and slice cucumbers very thinly. The side of a metal grater or a mandolin work well. Place cucumbers in single layer on paper towels. Sprinkle thoroughly with salt. Leave to rest for 30 minutes. Cut onion into paper thin slices and place in container.
Once the cucumbers have released water, use your hands to squeeze out the excess. Add onions. The cucumbers are limp but crisp.
Mix vinegar, water, sugar, and paprika to create a vinaigrette. Pour over the cucumbers and onions and marinate in the refrigerator for at least 1 1/2 hours.
Serve with sprinkle of dill.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (220g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 2 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 1022.2mg||35 %|
|Potassium 255.6mg||7 %|
|Total Carbohydrate 7.1g||2 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 6g|
|Protein 1.2g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 36
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.