Tangy Cucumber Salad Recipe

By Booper-2

Ingredients

• 2 hot house or seedless cucumbers (about 1 1/2 pounds)
• Kosher salt
• 2 to 3 teaspoons granulated sugar, depending on how sweet you like the salad
• 1/4 cup (60 ml) cider vinegar, or distilled white vinegar
• 2 teaspoons Dijon-style mustard
• 1 medium red onion, thinly sliced (optional)

Details

Servings 4
Preparation time 105mins
Cooking time 105mins
Adapted from inspiredtaste.net

Preparation

Step 1

Directions

Slice cucumbers into 1/16-inch (1.5 mm) slices, toss with 2 teaspoons of salt then add to a colander. Drain for 30 minutes. (We like to leave the colander in the sink for easy clean-up).

Rinse cucumbers then squeeze excess water from them. (To make this easy, we add the cucumbers to a clean dish towel then tie it up and squeeze).

In a large bowl, whisk together 2 teaspoons of sugar, vinegar and mustard. Taste then add the additional teaspoon of sugar if needed. Add cucumbers and red onion then toss.

Refrigerate salad at least 1 hour and up to a day before serving.

Directions