Cucumber Salad

Cucumber Salad

Food Wiki
Cucumber salad is a beloved staple of spring and summer picnics, and it's easy to see why. When dressed in a vibrant vinegar-based dressing and combined with thinly sliced onions, cucumbers can withstand warm temperatures and sit out at sunny outdoor gatherings for hours. While classic recipes feature thinly sliced rounds of the crisp green vegetable tossed in a simple mixture of salt, sugar, and vinegar, we believe you (and your BBQs!) deserve something more extraordinary. Keep reading to discover all the ways you can elevate this timeless salad.
Which cucumbers should you use for cucumber salad ?Our absolute favorite cucumbers for this salad are Persian cucumbers. Their sweet flavor and smaller shape provide an unbeatable crunch that truly sets them apart. However, if you don't have any Persian cucumbers on hand, you can also substitute English cucumbers for a similar result! Regardless of the cucumber variety you choose, we recommend slicing them into relatively thick ¼" rounds. Thicker slices create a heartier standalone salad and prevent the cucumbers from becoming overly limp and watery over time.
The magic of the vinegar .Our vinegar-based dressing not only fares better in the sun compared to creamy dressings but also enhances the flavor of the sweet and mild cucumbers. This vinaigrette takes it up a notch by incorporating traditional pickle flavors like mustard seed, black pepper, red pepper flakes, and an abundance of fresh herbs.
Preparing your veggies. Giving the vegetables a little extra attention goes a long way. In this recipe, we toss the cucumbers with salt to draw out excess water and prevent it from diluting the dressing. Additionally, soaking the sliced onions in ice water is an easy way to tame their harsh bite and avoid lingering onion breath.
Storage and make-ahead options .You can prepare this salad up to 2 days in advance and store it in an airtight container in the refrigerator. In fact, the extra time in the fridge allows the cucumbers to absorb even more of the bright and tangy dressing. The cucumbers may lose some of their initial crunch, but the thick slices will retain most of their structural integrity
Prep Time 30 minutes
Total Time 30 minutes
Course Breakfast
Cuisine world cuisine
Servings
Calories 56 kcal

Ingredients
  

  • 1 small red onion, halved lengthwise, thinly sliced
  • 2 lb. Persian or English cucumbers, cut into 1/4"-thick rounds
  • 2 1/4 tsp. (or more) kosher salt, divided
  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. apple cider vinegar
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. whole-grain mustard
  • 1 tsp. honey
  • 1/4 tsp. black pepper
  • 1/4 tsp. crushed red pepper flakes (optional)
  • 1/3 c. chopped fresh dill
  • 1/4 c. thinly sliced chives

Instructions
 

  • Place onions in a small bowl of ice water; let soak 15 minutes.
  • Meanwhile, place cucumbers in a salad spinner or colander set over a bowl, then toss with 2 teaspoons salt. Let sit, tossing occasionally, until cucumbers release their water, about 15 minutes.
  • In a small bowl, mix oil, vinegar, lemon juice, mustard, honey, black pepper, red pepper (if using), and 1/4 teaspoon salt.
  • Remove excess water from cucumbers with salad spinner or by blotting with paper towels, then transfer to a large bowl. Drain onions and add to bowl, along with dressing, dill, and chives. Toss well to combine. Let sit until salad absorbs some of the dressing, about 15 minutes; season with more salt, if needed.
  • Make Ahead: Salad can be assembled 2 days ahead. Store in an airtight container and refrigerate. Serve cold.

Nutrition

Calories: 56kcalProtein: 1gFat: 4gSaturated Fat: 1gSodium: 312mgPotassium: 195mgFiber: 1gCalcium: 24mg
Keyword Cucumber Salad
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