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Snap Salad

Snap Salad comes from Rick Leeser of Medford, Oregon. "This colorful, refreshing salad is a snap to make and is enjoyable with any meal," he says. Crisp cucumbers really star in this zippy marinated medley.
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    6 servings


  • 2 medium cucumbers, halved and thinly sliced
  • 2 medium carrots, julienned
  • 1/4 cup diced onion
  • 2 tablespoons raisins
  • 3/4 cup water
  • 1/4 cup white vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika


  • In a large bowl, combine the cucumbers, carrots, onion and raisins. Combine remaining ingredients. Pour over the cucumber mixture; toss to coat. Cover and refrigerate for at least 6 hours. Serve with a slotted spoon.
Nutrition Facts
3/4 cup: 52 calories, 0 fat (0 saturated fat), 0 cholesterol, 204mg sodium, 12g carbohydrate (10g sugars, 2g fiber), 1g protein.

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Average Rating:
  • gizmogal
    Feb 3, 2021

    First time around I followed it exactly and loved it. Next time I decided to skip the raisins and carrots and just go solo with the cucumbers. It's perfect that way too, and a little quicker.

  • delowenstein
    Apr 6, 2019

    I prepared this recipe 3/13/2019. I'd used 1/2 an onion: I'd sliced 1/4 cup and diced the rest. Everything else was kept as recipe stated. This was a delicious salad!

  • cajeanjean
    Feb 21, 2011

    This is a quick and easy refreshing salad. It's an easy way to add vegetables to a meal.