Cucumber Salad
User Reviews
4.5
Cucumber Salad
Description
Cucumber Salad is made using thin slices of cucumber that have been salted to remove moisture, keeping the final dish crisp. After draining and drying, the cucumbers are combined with a dressing made from white wine vinegar, olive oil, honey, and freshly ground black pepper, then mixed with fresh dill or parsley. The flavor is a balanced combination of tart, sweet, and herbal notes. The salad can be served immediately or chilled for better flavor melding. This preparation method prevents the cucumbers from becoming soggy quickly, allowing the salad to be enjoyed up to three days when refrigerated.
The texture is notably crisp due to the initial salting and draining, while the dressing imparts a light, slightly sweet, and tangy flavor. The fresh herbs add a subtle aromatic lift. This salad is suitable as a cool, refreshing side dish for various meals.
Some cucumbers like Armenian, Persian, or English have thin skins and need not be peeled, though peeling is an option depending on preference. The mandoline slicing ensures uniform thin slices. The salad is best eaten while the cucumbers remain crunchy, as some types soften faster than others. Adjust the vinegar and honey quantities in the dressing to suit personal taste, making it more or less sweet or tart.
Ingredients
- 3 cucumber thinly sliced on mandoline (skin on or off depending on preference, English
- 1/2 teaspoon kosher salt
- 1/3 cup white wine vinegar (see note)
- 1/4 cup olive oil
- 1 tablespoon honey
- 1/4 teaspoon black pepper freshly ground
- dill chopped, to taste, or parsley, fresh
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.
Notes
- Different cucumber varieties such as Armenian, Persian, English, or garden cucumbers can be used; peel thicker-skinned garden cucumbers for best results.
- Using a mandoline for slicing creates uniform thin slices but a knife can be used instead.
- Salting the cucumbers and draining them for 30 minutes prevents the salad from becoming soggy.
- Adjust the balance of vinegar and honey in the dressing according to your preferred sweetness and tartness.
- Consume the salad within three days and enjoy while cucumbers remain crunchy.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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