Tangy Cucumber Salad

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Josh and I loved this salad. Don't be fooled, it might look simple, but it can pack a punch with flavor. Josh described it well, as having a bit of a ceviche flavor, minus the raw fish. After eating it we wanted to head to our Peruvian joint and eat ceviche. The girls verdict, I'm not sure. Abigail said she didn't really like it, but then she kept eating it...the girl loves cucumbers. She said she prefers the balsamic ones best. Either way, we'll be eating more cucumber salad.

Tangy Cucumber Salad

2 cucumbers, sliced thin
Kosher salt
2-3 tsp sugar, depending on how sweet you'd like it (I only added 1 tsp, at most, because I didn't want sweet.)
1/4 cup white or cider vinegar
2 tsp dijon mustard
Red onion, sliced thin (I have no measurement here, I just threw it in)

First toss your cucumbers with salt and let them stand for a while. Then rinse and drain, squeezing the water out of them. But don't stress about getting all the water out.

Whisk together the sugar, vinegar, and dijon mustard. Then throw in your cucumbers and onion, toss, and refrigerate until you're ready to eat. The longer you wait, the more tangy, and scrumptious.

Bon Appetite!





Comments

  1. jeff and alli5/24/2015

    so we prefer this with half the dijon. i think it is nice for a hot day and nice you can make it in advance.

    ReplyDelete

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