How to Make Cool Cucumber Salad

This is a simple and delicious way to use up extra cucumbers. The recipe is from Elizabeth Karmel, executive chef of Hill Country BBQ, a popular restaurant and market in Washington, DC.

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How to Make Cool Cucumber Salad Recipe
7 Steps
Ingredients
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1
Gather your supplies. I didn't have enough shallots on hand so added some red onion.

Gather your supplies. I didn't have enough shallots on hand so added some red onion.

2
Wash, dry and trim cucumbers. Use a vegetable peeler to remove alternating strips of the peel.

Wash, dry and trim cucumbers. Use a vegetable peeler to remove alternating strips of the peel.

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3
Cut the cucumbers in half crosswise and then again into thin slices. Note I used regular cucumbers with seeds  this time and it was just as good! Place in a non reactive bowl.

Cut the cucumbers in half crosswise and then again into thin slices. Note I used regular cucumbers with seeds this time and it was just as good! Place in a non reactive bowl.

4
Peel the shallots and cut into very thin slices and add to the cucumbers.

Peel the shallots and cut into very thin slices and add to the cucumbers.

5
Whisk together the vinegar, sugar, and salt in a liquid measuring cup until the sugar has dissolved.

Whisk together the vinegar, sugar, and salt in a liquid measuring cup until the sugar has dissolved.

6
Pour the vinegar mixture over the cucumber and shallot mixture. Mix well, separating the slices.

Pour the vinegar mixture over the cucumber and shallot mixture. Mix well, separating the slices.

7
Cover tightly and refrigerate for at least 3 hours. Taste and adjust the seasoning as needed before serving.

Cover tightly and refrigerate for at least 3 hours. Taste and adjust the seasoning as needed before serving.

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