• prep: 1 hr 45 min
• cook: 0 hr
• total: 1 hr 45 min

servings:

The secret to this salad is salting the cucumbers. After slicing them thin we generously salt and leave them alone for 30 minutes. As they sit, the cucumbers become even more “cucumbery” and release extra moisture, which if not removed, would make the dressing watery. Then, they are tossed with a simple dressing and left to marinate at least 1 hour, but no more than a day. The salad takes a little extra time with salting and marinating, but your hands-on time is minimal. The inactive time for this recipe is 1 1/2 hours. We like to slice the cucumbers thin (1/16-inch or 1.5 mm) for this. After making the salad, the cucumbers are crisp, but a little floppy. If you’d like the cucumbers to be more substantial, slice them thicker.

• 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 mustard
• 1 medium red onion, thinly sliced

Click Here For Step-By-Step Instructions