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Tangy Cucumber Salad Recipe


Tangy Cucumber Salad Recipe
  • 3 cucumbers (about 1½ pounds)
  • Kosher salt
  • 2 to 3 teaspoons granulated sugar, depending on how sweet you like the salad
  • ¼ cup (60 ml) cider vinegar, or distilled white vinegar
  • 2 teaspoons Dijon-style mustard
  • 1 medium red onion, thinly sliced (optional)
  1. Slice the cucumber into ⅛ inch slices
  2. In a large bowl, whisk together 2 teaspoons of sugar, vinegar and mustard. Taste then add the additional teaspoon of sugar if needed. Add cucumbers and red onion then toss.
  3. Refrigerate salad at least 1 hour and up to a day before serving.

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