Cucumber Salad

Cucumber Salad
Cucumber Salad
Forget fuss—the key to this recipe is leaving everything alone. Tossing cucumbers with salt and then letting them drain prevents their moisture from diluting the flavors of the finished dish. A long, unattended marination enhances the sweet-sour blend of sugar and white vinegar that makes this salad especially refreshing.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 servings
Salad Mustard No-Cook Christmas Vegetarian Dinner Cucumber Healthy Christmas Eve Lettuce Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
  • 1 tablespoon sugar
  • 1/4 cup distilled white vinegar
  • equipment: an adjustable-blade slicer
  • Carbohydrate 4 g(1%)
  • Fat 4 g(5%)
  • Fiber 0 g(2%)
  • Protein 1 g(1%)
  • Saturated Fat 0 g(2%)
  • Sodium 16 mg(1%)
  • Calories 49

Preparation Cut cucumbers into thin (1/16-inch) rounds with slicer. Toss with 2 teaspoons salt in a colander, then drain 30 minutes. Squeeze excess liquid from cucumbers. Whisk together sugar, vinegar, and mustard in a large bowl, then stir in cucumbers. Marinate, chilled, at least 2 hours. Drain cucumbers, reserving marinade, and mound on lettuce. Whisk oil into reserved marinade and drizzle over salad. CooksÂ’ note:Cucumbers can be marinated, chilled, up to 1 day.

Preparation Cut cucumbers into thin (1/16-inch) rounds with slicer. Toss with 2 teaspoons salt in a colander, then drain 30 minutes. Squeeze excess liquid from cucumbers. Whisk together sugar, vinegar, and mustard in a large bowl, then stir in cucumbers. Marinate, chilled, at least 2 hours. Drain cucumbers, reserving marinade, and mound on lettuce. Whisk oil into reserved marinade and drizzle over salad. CooksÂ’ note:Cucumbers can be marinated, chilled, up to 1 day.

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