Salads/Dressings

Cucumber Salad

Name: Cucumber Salad
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Ingredients: 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

6 servings

분량

30 minutes

활동 시간

1 hour

총 시간

요리 시작

재료

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

방향

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.

영양 정보

1회 제공량

칼로리

지방 전체

5 g

포화 지방

1 g

불포화 지방

트랜스 지방

0 g

콜레스테롤

0 mg

나트륨

416 mg

탄수화물 전체

7 g

식이섬유

1 g

총 당류

4 g

단백질

1 g