Cucumber Salad

Name: Cucumber Salad
Yield: for 6 servings, or as a garnish

January 24, 2012

Recipe information

Yield
for 6 servings, or as a garnish

Ingredients

Preparation

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.
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

TagsSalad French European Cucumber Vegetable Parsley Herbs & Spices Dill Side Lunch Dinner Dairy Free Gluten Free Nut Free Raw Vegan Vegetarian Keto 5 Ingredients or Fewer Easy No-Cook Cookbooks

Recipe notes

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