Cucumber Apple Salad

Janet’s Appalachian Recipes

Janet Crow

By Janet Crow

Guest Columnist

This is a recipe that I created a few years ago when I was undergoing chemotherapy. I did a lot of research on foods that I should eat in order to maintain the blood cell count levels needed for the chemo. Cucumbers and apples were on that list so I came up with a way to put them together in this recipe. While I did eat a lot of salads, this one is more on the refreshing side and with just a hint of sweetness, it is almost like a dessert.

For more family recipes, please follow me on Facebook at

Cucumber Apple Salad

1/8 C. rice wine vinegar

1 T. sugar

1/4 tsp. salt

1/4 tsp. dill weed

pinch of red pepper flakes

1 med. apple (it does not matter what kind)

1/2 English cucumber (they are about a foot long, so I just cut it in half)

Cut the apple and cucumber into matchstick size bites and place in a bowl. Whisk together the vinegar, sugar, salt, dill and red pepper flakes. Pour over the apples and cucumbers and toss to coat well. Cover and place in the fridge for 2 hours before serving.

Janet Crow Crow
Janet’s Appalachian Recipes


10:24 am |    
One church ties two counties
1:26 pm |    
Mingo drug sweep
8:00 am
Updated: 8:00 am. |    
Road projects planned
comments powered by Disqus