Name: Cucumber Salad
Prep time: 30 min
Cook time: 30 min
Yield: 6
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Cucumber Salad

1. 1 small red onion, halved lengthwise, thinly sliced -

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

3. 2 1/4 tsp. (or more) kosher salt, divided -

4. 2 tbsp. extra-virgin olive oil -

5. 1 tbsp. apple cider vinegar -

6. 1 tbsp. fresh lemon juice -

7. 1 tbsp. whole-grain mustard -

8. 1 tsp. honey -

9. 1/4 tsp. Black pepper -

10. 1/4 tsp. crushed red pepper flakes (optional) -

11. 1/3 c. chopped fresh dill -

12. 1/4 c. thinly sliced chives -

How to cook deliciously - Cucumber Salad

1. Stage

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

2. Stage

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.

3. Stage

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

4. Stage

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.

5. Stage

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