Cucumber Salad
Cucumber Salad
By: Jenn Alberts
Do you need a nice cool side dish for something spicy?! Or perhaps just a nice cool side snack to go with your sandwich on a hot summer day?
This cool cucumber salad is such a fun and easy accompaniment for so many dishes and stays good in the fridge for a few days. Many recipes for cucumber salad call for onions but I prefer to use shallot in mine and not too much! I love to have the nice flavor of the shallot without it overpowering the dish or giving me onion breath for the rest of the day!
Switch this up and try adding an additional vegetable or herb you might have on had. You do not need to add the carrot or the parsley but I love the color and texture differences it adds.
Step 1
Thinly slice cucumbers into a large bowl. I used a vegetable slicer for more uniform slices but you can also slice with a knife. Stir in salt and cover cucumbers well.
Step 2
Let cucumbers sit for 30-60 min and sweat. Adding salt to the cucumbers will cause the water to “sweat” out and leave so you won’t have a bowl of water later on.
Step 3
Chop carrots into matchstick sizes or thin slices and set aside. Chop parsley finely and set aside with carrots.
Step 4
In a small saucepan heat white vinegar, water, and sugar until sugar is dissolved.
Step 5
Drain cucumber slices from any juices in the bottom. Pour vinegar solution over drained cucumbers and add remaining vegetables and shallots. Stir well. Cover and refrigerate for one hour until cool and severe chilled.
Step 6
Use within 1-2 days
Cool Cucumber Salad
Ingredients
- 5 small Persian cucumbers or 2 medium cucumbers 2-3 cups
- 2 carrots
- 1/4 cup fresh parsley
- 1 teaspoon salt
- 1/4 cup thinly sliced shallots
- 1 cup white vinegar
- 1/2 cup water
- 1/2 cup sugar
Instructions
- Thinly slice cucumbers into a large bowl. I used a vegetable slicer for more uniform slices but you can also slice with a knife. Stir in salt and cover cucumbers well. Let cucumbers sit for 30-60 min and sweat. Adding salt to the cucumbers will cause the water to “sweat” out and leave so you won’t have a bowl of water later on.
- Chop carrots into matchstick sizes or thin slices and set aside. Chop parsley finely and set aside with carrots.
- In a small saucepan heat white vinegar, water, and sugar until sugar is dissolved.
- Drain cucumber slices from any juices in the bottom. Pour vinegar solution over drained cucumbers and add remaining vegetables and shallots. Stir well. Cover and refrigerate for one hour until cool and severe chilled.
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