Easy Cucumber Salad
- PREP 1hrs 45min
- TOTAL 1hrs 45min
The secret to this incredible cucumber salad is salting the cucumbers for 30 minutes. As they sit, the cucumbers become even more “cucumbery” and release extra moisture, which, if not removed, would make the vinegar dressing watery.
You Will Need
2 hot house or seedless cucumbers, about 1 ½ pounds
Salt
2 to 3 teaspoons granulated sugar, depending on taste
1/4 cup (60ml) apple cider vinegar or distilled white vinegar
2 teaspoons Dijon mustard
1/4 of a medium red onion, thinly sliced
Directions
Thinly slice cucumbers, toss with two teaspoons of salt, then add to a colander set over the sink or bowl. Let sit for 30 minutes.
Rinse the cucumbers with cold water, then squeeze out excess water. To make this easy, we add the cucumbers to a clean dish towel, tie it up, and squeeze.
Whisk together two teaspoons of sugar, vinegar, and mustard in a large bowl. Taste, then add the additional teaspoon of sugar if needed.
Add the cucumbers and red onion, then toss. Enjoy immediately, or refrigerate up to a day before serving.
Adam and Joanne's Tips
- Cucumbers: You will often find seedless cucumbers sold wrapped in plastic. They have thinner skin and are a little sweeter than regular cucumbers. Other names include English cucumber and hothouse cucumber. If you cannot find them, use regular cucumbers and a spoon to scoop the seeds before slicing. If the cucumbers have a thicker, waxy peel, we recommend peeling all or some of it away.
- Storing: This cucumber salad is best enjoyed within a day of making it since the cucumbers continue to soften as they sit in the fridge.
- The nutrition facts provided below are estimates.