Cucumber Salad

• portionen: 6 servings
• aktive zeit: 30 minutes
• gesamtzeit: 1 hour

Zutaten

1 small red onion, halved lengthwise, thinly sliced

2 lb. Persian or English cucumbers, cut into 1/4"-thick rounds

2 1/4 tsp. (or more) kosher salt, divided

2 tbsp. extra-virgin olive oil

1 tbsp. apple cider vinegar

1 tbsp. fresh lemon juice

1 tbsp. whole-grain mustard

1 tsp. honey

1/4 tsp. black pepper

1/4 tsp. crushed red pepper flakes (optional)

1/3 c. chopped fresh dill

1/4 c. thinly sliced chives

Anweisungen

Place onions in a small bowl of ice water; let soak 15 minutes.

Meanwhile, place cucumbers in a salad spinner or colander set over a bowl, then toss with 2 teaspoons salt. Let sit, tossing occasionally, until cucumbers release their water, about 15 minutes.

In a small bowl, mix oil, vinegar, lemon juice, mustard, honey, black pepper, red pepper (if using), and 1/4 teaspoon salt.

Remove excess water from cucumbers with salad spinner or by blotting with paper towels, then transfer to a large bowl. Drain onions and add to bowl, along with dressing, dill, and chives. Toss well to combine. Let sit until salad absorbs some of the dressing, about 15 minutes; season with more salt, if needed.

Make Ahead: Salad can be assembled 2 days ahead. Store in an airtight container and refrigerate. Serve cold.

Nährwertangaben

• Kalorien: 75
• Gesamtfett: 5 g
• Gesättigtes Fett: 1 g
• Transfett: 0 g
• Cholesterin: 0 mg
• Natrium: 416 mg
• Gesamtkohlenhydrate: 7 g
• Ballaststoffe: 1 g
• Zucker insgesamt: 4 g
• Eiweiß: 1 g