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Cucumber Salad

Recipe information

  • Yield

    for 6 servings, or as a garnish

Ingredients

Preparation

  1. Step 1

    Peel, halve lengthwise, and scoop the seeds out of 2 large cucumbers. Cut either into thin slices or into julienne, and toss with 1/2 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon wine vinegar. Let steep for 15 to 20 minutes, then drain (you may wish to save the liquid for salad dressing). Serve as is, tossed with chopped parsley or fresh dill, or fold with sour cream and then garnish with dill.

  2. Note

    Step 2

    Most store-bought cucumbers are coated in wax, as a preservative. If yours are uncoated, no need to peel them, and you will have the pleasure of green-bordered cucumber slices. Coated or not, no need to seed them, although if unseeded they will exude more liquid when dressed.

Julia's Kitchen Wisdom Knopf
TagsSaladFrenchEuropeanCucumberVegetableParsleyHerbs & SpicesDillSideLunchDinnerDairy FreeGluten FreeNut FreeRawVeganVegetarianKeto5 Ingredients or FewerEasyNo-CookCookbooks
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