Cucumber Salad
User Reviews
4.5
423 reviews
Excellent
Cucumber Salad
Report
This cold cucumber salad recipe is quick and easy! A refreshing cucumber salad that is perfect for lunch, pot lucks, summer BBQ's, and more!
Share:
Ingredients
- 3 English cucumbers (thinly sliced on mandoline (skin on or off depending on preference))
- 1/2 teaspoon kosher salt
- 1/3 cup white wine vinegar (see note)
- 1/4 cup olive oil
- 1 tablespoon honey
- 1/4 teaspoon freshly ground black pepper
- Fresh dill or parsley (chopped, to taste)
Instructions
- In a large bowl, add sliced cucumbers, add kosher salt, and toss cucumbers until fully coated with salt. Cover and place in fridge for 30 minutes to draw excess water out.
- Remove from fridge, drain in a colander, and use a paper towel to dry cucumbers off.
- Wipe bowl clean of excess moisture, whisk in the vinegar, oil, honey, and black pepper. Add the cucumbers and fresh herbs. Toss until cucumbers are fully coated.
- Serve right away, or place in the fridge for up to three days or until cucumbers are no longer crunchy.
Equipments used:
Notes
- Types of cucumbers: There are many different types of cucumbers, the most common are: Armenian, Persian, English, and garden cucumbers. Any of those cucumbers will work in this recipe.
- Peeling cucumbers: Armenian, Persian, and English cucumbers all have thin skin so you actually don't have to peel them. I however peel them, but you can make that call. If you get garden cucumbers, they have a thick skin and sometimes waxed so I always peel those.
- How-to prep cucumbers: I used a mandoline to slice the cucumbers and get a uniform thickness. You can also just use a knife to slice them.
- Salting cucumbers: Cucumbers are full of water, so I like to draw some of the liquid out so they do not get soft and soggy quickly.
- Marinade: Ratio's of vinegar to sweetness may vary due to peoples personal preference. Once combined with cucumbers, you can adjust to be more sweet or more tart.
- How-to store: The cucumber salad can be enjoyed right away, or consumed within three days depending on the type of cucumber used. Some cucumbers soften much faster and the dish is best enjoyed with cucumbers still crunchy.
Nutrition Information
Show Details
Calories
173kcal
(9%)
Carbohydrates
13g
(4%)
Protein
1g
(2%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
10g
Sodium
297mg
(12%)
Potassium
343mg
(10%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
237IU
(5%)
Vitamin C
6mg
(7%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 297mg | 12% |
| Potassium | 343mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
423 reviews
Excellent
Other Recipes
You'll Also Love
