Craving something fresh and creamy with a hint of spice? This cucumber salad offers a delightful blend of cool and tangy flavors with a surprising Korean twist. Perfect for a light lunch or a refreshing side dish, it brings together crisp cucumbers, a creamy dressing, and a touch of Korean flair. It’s a simple yet exotic dish that’s sure to brighten up your meal.
Steps
- Begin by thinly slicing the cucumbers and red onion. Use a mandoline for uniform slices, or a sharp knife if you don’t have one.
- In a large bowl, combine the sliced cucumbers and onions with white wine vinegar, honey, and salt. Mix thoroughly to ensure the vegetables are evenly coated and the honey is fully dissolved.
- Chill the mixture in the refrigerator for 20 minutes. This allows the cucumbers to absorb the dressing flavor and release any excess water.
- After chilling, transfer the salad to a serving dish, leaving any extra liquid behind. Garnish with fresh dill, chives, and a few grinds of black pepper before serving.
Ingredients
- English cucumbers (use approximately 2)
- Red onion (1 medium)
- White wine vinegar (3 tablespoons)
- Honey (1 tablespoon)
- Salt (to taste)
- Fresh dill (¼ cup, chopped)
- Fresh chives (¼ cup, chopped)
- Freshly ground black pepper (to taste)
FAQ
- Do I need to peel cucumbers for this salad?
- For this recipe, peeling is unnecessary if you use English cucumbers, as they have thin skins. If substituting with Persian cucumbers, there’s also no need to peel, but you’ll require more of them. If using regular cucumbers, it’s best to peel them and remove the seeds.
- How can I prevent the cucumber salad from becoming soggy?
- The key is to chill the salad for 20 minutes after dressing it. This allows excess water to be released from the cucumbers. After chilling, transfer the salad to a new dish, leaving the water behind for a less soggy salad.
- How long can I store cucumber salad in the refrigerator?
- While this salad is most delicious when freshly made, you can store any leftovers in an airtight container in the fridge for up to three days.
- What type of vinegar can I use for the dressing?
- The recipe calls for white wine vinegar, but rice vinegar serves as a good alternative if needed, providing a similar tangy flavor.
- Can I make this cucumber salad vegan?
- Absolutely! Simply replace the honey with agave nectar to keep the salad vegan-friendly without compromising on sweetness.
Tips
- Chill Before Serving: Ensure you chill the dressed cucumber slices for 20 minutes before serving. This step not only allows the cucumbers to absorb the dressing’s flavors but also helps reduce excess moisture, preventing the salad from becoming too soggy.
- Use a Mandoline for Slicing: For the best texture, use a mandoline to achieve uniform, paper-thin slices of cucumber and onion. If you don’t have a mandoline, a sharp knife will work; just try to slice as thinly and evenly as possible.
- Choose the Right Cucumbers: Opt for English cucumbers, which have thin skins and minimal seeds, eliminating the need to peel them. If using regular cucumbers, peel them and remove the seeds for the best texture and flavor.
- Enhance with Fresh Herbs: Don’t skip the fresh herbs. Adding dill and chives not only enhances the salad’s flavor but also gives it a fresh, savory finish that complements the sweet and tangy dressing.
