Cucumber Salad
Ingredients
Directions
Prepare the cucumbers
Pare and slice the cucumbers very thin.
Layer the slices in a bowl, covering each layer thickly with coarse sea salt.
Let them stand for 2 to 3 hours to wilt.
Rinse and serve
Squeeze the slices to remove all the salt.
Wash the slices in ice water, pressing out the water with your hands.
Place in a salad bowl.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cucumbers
- Make up the salad itself; salting softens their crisp texture so they become tender and pliable.
- Coarse sea salt
- Draws water out of the cucumber slices through osmosis, wilting them and seasoning them.
The step that matters
Squeezing out the salt. Salt left on the slices makes the salad overly salty, and water pressed out by squeezing keeps the final salad from tasting diluted and soggy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More cucumber salad recipes
You might also like
Chicken Salad623 recipes
Salad Dressing491 recipes
Tomato Salad179 recipes
Cold Slaw160 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.