Cucumber Health Salad
by Laurence Edelman
summer
Yield: Makes two quartsPrep: Prep: 30 to 60 minutesCook: Cook: 3 hours refrigerationTotal: Total: 3 hours 30 to 60 minutes
Ingredients
You have 0 of 7
produce
- ○1 bunchdill
- ○6Kirby cucumbers
- ○1carrot
- ○1/2 headgreen cabbage
pantry staple
- ○3 to 4 tablespoonskosher salt
- ○1 tablespooncelery seed
- ○3/4 cupdistilled white vinegar
- ✓3 tablespoonswater
Instructions
- Cut the cabbage in half again, and remove the core of each section.
- Using a mandoline or a knife, slice the cabbage very thin and place in large mixing bowl.
- Slice the cucumbers and the carrot into approximately ⅛-inch rounds and add to the bowl.
- Salt the cabbage, cut cucumbers, and carrot.
- Let sit for 30 to 60 minutes, then rinse well.
- Chop the dill, and add it and the remaining ingredients to the bowl.
- Toss well, cover, and refrigerate for at least three hours before serving.
My notes
Adapted from Laurence Edelman.