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Clean recipe · delish.com

Cucumber Salad

The humble cucumber takes center stage in this classic cucumber salad recipe, tossed in a bright and fresh vinaigrette.

Original recipe: delish.com

Yield:
6 servings
Prep:
30 min
Cook:
0 sec
Total:
1 hr
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Ingredients

  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

Instructions

  1. Place onions in a small bowl of ice water; let soak 15 minutes.
  2. 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. In a small bowl, mix oil, vinegar, lemon juice, mustard, honey, black pepper, red pepper (if using), and 1/4 teaspoon salt.
  4. 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. Make Ahead: Salad can be assembled 2 days ahead. Store in an airtight container and refrigerate. Serve cold.