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Quick Pickled Cucumber Salad with Rhubarb

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Being raised as a Korean-American, “kimchi” a.k.a. fermented spicy cabbage was a staple food at most of my meals. But when I was diagnosed with lupus five years ago, I collected a number of new illnesses such as irritable bowel syndrome and functional GI disorder, where my sensitive stomach could no longer handle spices. As I miss the tanginess that pickled vegetables added to my meals, this quick picked cucumber salad surely does the trick and goes especially well with salmon.

Further Food Commentary:

Fermented foods are great for your digestive tract, providing good bacteria so that it can fight off harmful bacteria and other pathogens. The fermentation process also helps to breakdown some of the previously undigestible parts of certain foods, enhancing their digestibility, and making their nutrients more available to your body. This fat-free recipe is great for salads, and can add loads of flavor with minimal sugar!

By Samantha Bernstein Gordon, RD
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Quick Pickled Cucumber Salad with Rhubarb

Stars ( Reviews)

  • Prep Time:10 minutes
  • Cook Time:0
  • Servings: 4 servings

Ingredients

1 large cucumber
1/8 medium red onion
1/2 medium stalk of rhubarb
1 tablespoon dill
4 tablespoons white vinegar
1/3 teaspoon salt
1/2 teaspoon sugar

Instructions

  1. Starting with the cucumber, rough peel and cut lengthwise then crosswise
  2. Cut rhubarb lengthwise, then crosswise
  3. Thinly slice red onion
  4. Rough chop dill
  5. In bowl, add all ingredients and toss to combine
  6. Chill in refrigerator for 15 minutes before serving
  7. Good for about 7 days in the refrigerator. Enjoy!
Starting with the cucumber, rough peel and cut lengthwise then crosswise Cut rhubarb lengthwise, then crosswise Thinly slice red onion Rough chop dill In bowl, add all ingredients and toss to combine Chill in refrigerator for 15 minutes before serving Good for about 7 days in the refrigerator. Enjoy!

Nutrition Information

Per Serving:  Calories: 21; Total Fat: 0g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 200mg; Potassium: 143mg; Carbohydrate: 5g; Fiber: 1g; Sugar: 2g; Protein: 1g

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One thought on “Quick Pickled Cucumber Salad with Rhubarb

  1. Saima Ahmed

    I’m always looking for salads I can eat with my meals. This was such a great side to my dinner, giving it an extra crisp and fresh taste! Super quick and easy to make–definitely give this a thumbs up!

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