A brand new and easy cucumber salad recipe having a simple, sweet, and tangy dressing made from cider vinegar, just a little sugar and Dijon-style mustard. Jump towards the Cucumber Salad Recipe now or continue reading to observe how we allow it to be.
This can be a quite simple salad &- only fifteen minutes hands-promptly.
The important thing for this cucumber salad recipe is salting the cucumbers &...
The thing is, cucumbers comprise plenty of water. By salting them, we remove a number of that excess water before tossing using the dressing. By doing this, the dressing is flavorful, not watered lower.
Another win with salting cucumbers may be the flavor you accomplish &- salting makes cucumbers taste more &"cucumbery.&"
The salting process takes about half an hour and it is so worthwhile.
Two methods to slice the cucumbers:
We love to the cucumbers thinly sliced. You've two choices when slicing &- make use of a sharp knife or make use of a mandoline slicer. For those who have it, the mandoline does indeed wonders with making things go rapidly.
One tip: Should you’re utilizing a mandoline, buy your kevlar glove. Some slicers provide an awkward attachment that’s designed to hold anything you’re slicing which means you don’t need to. We’ve never really had much success by using it, therefore we throw that part away and merely make use of the glove, which protects your hands from being hurt.
This salad is really fresh and lightweight. Plus, it’s filled with cucumber flavor. We like to serve this alongside other salads or perhaps on the top of burgers and sandwiches. This is ideal for picnics, too.
Recipe updated, initially published June 2013. Since writing this in 2013, we've tweaked the recipe to become more obvious. – Adam and Joanne
5. from three reviews
one hour forty-five minutes
The key for this salad is salting the cucumbers. After slicing them thin we generously salt and let them be for half an hour. Because they sit, the cucumbers become much more “cucumbery” and release extra moisture, which otherwise removed, will make the dressing watery. Then, they're thrown having a simple dressing and left to marinate a minimum of one hour, but a maximum of each day. The salad requires a little additional time with salting and marinating, however your hands-promptly is minimal.
What you ought to Know: The inactive here we are at this recipe is 1 1/2 hrs. We love to to slice the cucumbers thin (1/16-inch or 1.5 mm) with this. After making the salad, the cucumbers are crisp, however a little floppy. If you want the cucumbers to become larger, slice them thicker.
Special Equipment: Chef’s knife (or mandoline slicer), bowl, colander, dish towel.
Produced By: Joanne and Adam Gallagher
Yield: 4 (1/2 cup) servings
- 2 hot house or seedless cucumbers (about 1 1/2 pounds)
- Kosher salt
- two to three teaspoons granulated sugar, for the way sweet you want the salad
- 1/4 cup (60 ml) cider vinegar, or distilled white-colored vinegar
- 2 teaspoons Dijon-style mustard
- 1 medium red onion, thinly sliced (optional)
- Slice cucumbers into 1/16-inch (1.5 mm) slices, toss with 2 teaspoons of salt adding to some colander. Drain for half an hour. (We love to to depart the colander within the sink for simple clean-up).
- Rinse cucumbers then squeeze excess water from their store. (To create this straightforward, we add some cucumbers to some clean dish towel then tie up and squeeze).
- Inside a large bowl, whisk together 2 teaspoons of sugar, vinegar and mustard. Taste adding the extra teaspoon of sugar as needed. Add cucumbers and red onion then toss.
- Refrigerate salad a minimum of one hour and as much as each day before serving.
Seedless cucumbers: You'll frequently find seedless cucumbers offered covered with plastic. There is a thinner skin and therefore are just a little sweeter than regular cucumbers. Other names include British cucumber and hot house cucumber. If you fail to find these, buy regular cucumbers, but make use of a spoon to scoop the seeds before slicing.
Variation - Add Lettuce: After marinating the cucumbers, you will observe a substantial amount of liquid is going to be sitting at the end from the bowl. If you'd like, transfer a few of the liquid to some normal size bowl then whisk in two to four tablespoons essential olive oil, creating a salad dressing. Then, tear up lettuce leaves, toss with dressing and serve cucumbers on the top.
Reference: Recipe Adapted out of this Cucumber Salad by Gourmet Magazine.
- MookieMe Feb 7, 2016, 5:09 am
Store had purchase on cukes! Went wild and acquired a lot of. Love em, what was I thinking. This straightforward recipe towards the save! Its quite simple and incredibly good. I made use of regular cukes. I decline in various thicknesses. Also varied skin removal. All&...so I saw things i loved best for the following time. Recipe is certainly a keeper. I believe I love thicker cut with somewhat skin. Appears the cukes held together better. I additionally made Xtra dressing to make use of on salads. It’s great stuff. Now, I don't worry well over purchasing cukes. Lol. Oh, I'll try the honey rather of sugar the next time. Thank you for discussing this recipe. A complete five star review.
Looks good! Would white-colored wine vinegar act as well?
Yes, white-colored wine vinegar could be great.
ReplyI've been not able to consume cucumbers without considerable burping since I'm able to remember, so it's a food I largely ignore. Due to the salting step, I made the decision to test your recipe and find out what can happen. Miraculously, I can eat and revel in without any ill effect. Appreciate a tasty cucumber salad I'm able to eat.
P.S. I made use of regular cucumbers and left the seeds in but left in salt for 1 hr. Great!
Excellent! I simply managed to get without departing it within the fridge, or using the water from the cucumbers. Substituted one teaspoon of sugar for just one of honey. It's scrumptious!
I chose to make this for any sunday brunch. the bowl was licked to wash. it had been a complete hit I believe I’m gonna allow it to be again for supper :):):)):):)
Licking the bowl is the greatest! So glad you enjoyed the salad.
If you'd like your cucumbers to remain crunchy, salt them (use lots of salt in between each layer) and insert them in a Japanese pickle press. This presses the excess water that triggers the cucumbers to visit soft. Wash the salt served by freshwater and employ them as you want. They'll be nice crunchy. Also, to prevent the sharper, bitter flavor of freshly cut onions, I blanch them for any couple of seconds in boiling water, rinse them in cold and they're a lot more mild and palatable.
Reply- Joanne April 4, 2014, 11:28 am
Just tips!
Great recipe! I’m doing the work at this time.
I simply observed it states I'm able to’t marinate or greater than a day.
In situation you will find left overs, can one have them within the fridge for an additional few days?
Newbie in the kitchen area, any help appreciated.
- Joanne October 30, 2013, 9:56 am
Yep, you can preserve leftovers. The cucumbers do soften and loose some crunch with time, though.
You may not mean 1 and 1/2 POUNDS kosher salt.
Reply- Joanne September 18, 2013, 1:54 pm
No, the recipe requires 1 1/2 pounds of cucumber