Cucumber Salad
This quick salad makes a refreshing side for rich, crispy or spicy dishes that are in need of cooling relief, like ribs, Cajun shrimp boils, tonkatsu or poached salmon. To take your cucumber salad from good to great, do two things: 1. Peel the cucumbers in alternating strips so that the cucumbers soak up the vinegary dressing but also hold their shape, and 2. Sprinkle the cucumbers with salt and allow them to drain for a less watery, more flavorful salad. You can make the salad up to 2 days ahead, but the cucumbers will lose some of their crispness.
- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 1pound cucumbers (about 6 Persian or mini seedless, or 1 English)
- Salt
- 3tablespoons vinegar (red or white wine, rice or Sherry)
- 1 ½teaspoons honey or granulated sugar
- ½small red onion, thinly sliced and rinsed under cold water
- 2tablespoons chopped dill
- Black pepper
Instructions
Step 1
Peel the cucumbers in alternating strips and trim ends. If desired, halve lengthwise and scoop out the seeds. Thinly slice, then transfer to a colander set in the sink. Toss with 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon fine sea salt and set aside to drain at least 5 minutes or up to 30.Step 2
In a medium bowl, stir together the vinegar and honey until the honey is dissolved. Shake the cucumbers in the colander to get rid of any moisture, then transfer the cucumbers, red onion and dill to the bowl. Stir to combine, then season to taste with salt and pepper.