Grated Cucumber Salad
User Reviews
5
Grated Cucumber Salad
Description
This salad starts with peeling and grating cucumbers, carefully avoiding the seedy core, which provides a tender, crisp texture without excess water from the seeds. The grated cucumber is then set in a strainer to drain for 20 minutes, allowing the excess liquid to release. This step ensures the salad won’t be watery after adding the dressing.
The vinaigrette combines minced garlic, Dijon mustard, black pepper, kosher salt, red wine vinegar, and olive oil, emulsified by whisking to create a smooth dressing that coats the cucumber evenly. Tossing the vinaigrette with the drained cucumber introduces a bright, savory note with a hint of acidity and spice from the mustard and garlic.
This salad serves as a cool, crisp side that pairs well with grilled or roasted dishes, or it can be enjoyed on its own as a light, refreshing dish. It benefits from resting after dressing to allow flavors to meld. The draining step is especially important if the cucumber water is to be saved for cocktails or other uses.
Ingredients
- 2 large cucumber
FOR THE VINAIGRETTE:
- 2 medium garlic minced, cloves
- 2 teaspoons Dijon mustard
- ¼ teaspoon black pepper
- ½ teaspoon kosher salt
- 1 tablespoon red wine vinegar
- 3 tablespoons olive oil
Instructions
GRATE THE CUCUMBER:
- Use a vegetable peeler to peel the skins from the cucumber. Cut the cucumbers in half, horizontally.
- Use the large holes on a box grater to grate the flesh of the cucumber, stopping once you come to the seeds in the center of the vegetable. Rotate the cucumber, shredding the flesh and leaving a round cylinder of seeds. Discard the seeds.
DRAIN THE CUCUMBER:
- Place a medium mesh strainer over a medium bowl and add the shredded cucumer to the strainer. Set aside for 20 minutes.
MAKE THE VINAIGRETTE:
- In a small bowl add the garlic, dijon mustard, salt, pepper, red wine vinegar and olive oil.
- Use a whisk to vigorously blend the vinaigrette until it emulsifies. Set aside.
- Once the grated cucumber has drained most of its liquid off, transfer the shredded veg to a bowl and pour the vinaigrette over it. Toss to combine and serve.
Notes
- To extract more juice from the grated cucumber for cocktails, sprinkle 1/2 teaspoon of salt over it and let it rest.
- If not using the cucumber water for drinks, pressing the grated cucumber helps reduce excess liquid for a less watery salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 32mg | 1% |
| Potassium | 203mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 103IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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