The secret to this salad is salting the cucumbers. After slicing them thin we generously salt and leave them alone for 30 minutes. As they sit, the cucumbers become even more “cucumbery” and release extra moisture, which if not removed, would make the dressing watery. Then, they are tossed with a simple dressing and left to marinate at least 1 hour, but no more than a day. The salad takes a little extra time with salting and marinating, but your hands-on time is minimal.
The inactive time for this recipe is 1 1/2 hours. We like to slice the cucumbers thin (1/16-inch or 1.5 mm) for this. After making the salad, the cucumbers are crisp, but a little floppy. If you’d like the cucumbers to be more substantial, slice them thicker.
Makes approximately 4 servings
You Will Need
2 hot house or seedless cucumbers (about 1 1/2 pounds)
2 to 3 teaspoons granulated sugar, depending on how sweet you like the salad
1/4 cup (60 ml) cider vinegar or distilled white vinegar
2 teaspoons Dijon mustard
1 medium red onion, thinly sliced
Thinly slice cucumbers, toss with 2 teaspoons of salt then add to a colander set over the sink or bowl. Let sit for 30 minutes.
Rinse cucumbers with cold water then squeeze excess water from them. (To make this easy, we add the cucumbers to a clean dish towel then tie it up and squeeze).
In a large bowl, whisk together 2 teaspoons of sugar, vinegar, and mustard. Taste then add the additional teaspoon of sugar if needed. Add cucumbers and red onion then toss. Refrigerate salad at least 1 hour and up to a day before serving.
Adam and Joanne's Tips
Seedless cucumbers: You will often find seedless cucumbers sold wrapped in plastic. They have a thinner skin and are a little sweeter than regular cucumbers. Other names include English cucumber and hot house cucumber. If you cannot find these, buy regular cucumbers, but use a spoon to scoop out the seeds before slicing.
Variation – Add Lettuce: After marinating the cucumbers, you will notice quite a bit of liquid will be sitting at the bottom of the bowl. If you would like, transfer some of the liquid to a small bowl then whisk in 2 to 4 tablespoons of olive oil, making a salad dressing. Then, tear up lettuce leaves, toss with dressing and serve cucumbers on top.
We like the cucumbers thinly sliced. You have two choices when slicing — use a sharp knife or use a mandoline slicer. If you have it, the mandoline really does wonders with making things go quickly. If you’re using a mandoline, buy yourself a kevlar glove for safety.
Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.
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NUTRITION PER SERVING: Calories 45 / Protein 1 g / Carbohydrate 9 g / Dietary Fiber 2 g / Total Sugars 6 g / Total Fat 0 g / Saturated Fat 0 g / Cholesterol 0 mg
AUTHOR:Adam and Joanne Gallagher
The full recipe post can be found on Inspired Taste here: http://www.inspiredtaste.net/23150/tangy-cucumber-salad-recipe/