Cucumber Salad I

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Servings: 4 Difficulty: Intermediate
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A crisp, tangy cucumber salad marinated in a sweet and sour dressing for a refreshing side dish.
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This classic cucumber salad offers a refreshing burst of crisp texture and tangy flavor, perfect for warm weather meals. The cucumbers are first salted to draw out excess moisture, ensuring they remain crunchy rather than watery. They are then dressed in a simple, vibrant mixture of vinegar, sugar, and a hint of garlic. This method creates a balanced sweet-and-sour profile that complements grilled meats, sandwiches, or stands alone as a light lunch. It’s an easy, no-cook recipe that improves as it chills, making it an ideal make-ahead dish for picnics, potlucks, or summer barbecues. Serve it chilled over a bed of fresh watercress for an elegant presentation.

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Cucumber Salad I

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 16.9

Description

This classic cucumber salad offers a refreshing burst of crisp texture and tangy flavor, perfect for warm weather meals. The cucumbers are first salted to draw out excess moisture, ensuring they remain crunchy rather than watery. They are then dressed in a simple, vibrant mixture of vinegar, sugar, and a hint of garlic. This method creates a balanced sweet-and-sour profile that complements grilled meats, sandwiches, or stands alone as a light lunch. It&# 226;ÂÂs an easy, no-cook recipe that improves as it chills, making it an ideal make-ahead dish for picnics, potlucks, or summer barbecues. Serve it chilled over a bed of fresh watercress for an elegant presentation.

Ingredients

Directions

  1. Peel and thinly slice the cucumbers.
  2. Peel and mince 1 garlic clove.
  3. Place the sliced cucumbers in a large bowl and cover them with water.
  4. Add the minced garlic and 1/4 cup of salt to the bowl, stirring well to dissolve the salt.
  5. Let the cucumbers stand in the salted water for 1 hour to draw out excess liquid.
  6. Drain the cucumbers thoroughly, pressing gently to remove as much liquid as possible. Discard the garlic.
  7. In a small bowl, combine 2 tablespoons of vinegar, 2 tablespoons of sugar, and 2 tablespoons of water. Stir until the sugar is completely dissolved.
  8. Pour the vinegar dressing over the drained cucumbers and toss to coat evenly.
  9. Taste the salad and add additional salt if needed.
  10. Cover and chill the salad in the refrigerator for at least 30 minutes before serving.
  11. Drain any excess liquid from the bowl and serve the cucumbers on a bed of fresh watercress.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 16.9kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.2mg1%
Total Carbohydrate 4.0g2%
Dietary Fiber 0.6g3%
Sugars 1.9g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cucumber, cucumbers, salad, vegan, easy, quick, refrigerator, pickled, vinegar, side dish, summer, picnic, chilled, crunchy, healthy, light, fresh, garlic, watercress, marinated
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