Prep 10 mins
Cook 0 mins
I know, I know, there are zillions of cucumbersalad-recipes here. Have been using this one so many times and wanted it added to my cookbook. Maybe some of you will even like it! Prep. time does not include chilling time.
- 2 large cucumbers
- 1⁄3 cup scallion, minced
- 1⁄4 cup white vinegar or 1⁄4 cup lemon juice
- 1⁄2 teaspoon sugar
- salt and pepper
- Slice cucumbers, not too thin.
- Combine all ingredients in a serving bowl.
- Add salt and pepper to taste.
Nothing better then a fresh cucumber salad in mid-winter to get you out of the post Holiday blues. This is a lovely salad, I used vinegar, and it had a nice little bite to it. I love the salt crystals from the sea salt, and the scallions are an excellent accent. I almost ate them all by myself, but since they were for the lunch crowd, I thought I better keep it to a minimum. Made for The LOVE TrAiN. Jan. 2012
What could be easier? I love this type of cucumber salad. Lovely served in individual bowls as a refreshing little bite between courses. I often make the Danish version. This is nice with the green onions Thanks Chef Dudo - I am glad I picked you in the cameraless chef