Cucumber Salad

Nothing like cooling off on a hot day with a cool refreshing cucumber salad. These variation of cucumbers are the long ones… almost a foot long and longer and it yields so much for this salad. You can prepare this ahead of time and refrigerate until ready to use. The easiest way to slice the cucumbers so your hands don’t tire from all that chopping, is with a food processor fitted with a metal blade. This is a perfect ornamental salad when you have guests to be placed into a clear tall glass vase.

Serves 8-10


4 English cucumbers, sliced very thinly

1 red pepper, seeded and julienned

4 teaspoons salt

2/3 cup apple cider vinegar

3 teaspoons brown sugar

1 clove garlic, crushed

¼ cup chopped parsley

    1   Sprinkle salt over cucumbers. Mix and let stand for 1 hour.
    2   In a small bowl, mix and combine vinegar, sugar and garlic. Set aside.
    3   Place cucumbers into strainer and squeeze gently to discard any liquid.
    4   Mix cucumbers with red pepper. Pour dressing into bowl and combine with parsley.

Speak Your Mind