Crunchy, crispy texture with a touch of sweetness that makes this Crisp Cucumber Salad extra delicious. The combination of fresh veggies will make you crave this salad all-summer long.
Ingredients
Crisp Cucumber Salad Ingredients:
4medium cucumbers (or 1 English) – sliced
1red bell pepper – julienned
1medium carrot – julienned
1/4large purple onion (or 1 small shallot) – finely chopped
In a small bowl, combine the salad dressing ingredients: 3 tbsp grapeseed oil, 1 tbsp white wine vinegar, 1 tsp granulated sugar, 1 tsp fine salt, 1/4 tsp ground black pepper and 1 pressed garlic clove. Give a gentle stir and set aside for sugar and salt to dissolve.
Wash and paper towel pat dry the salad ingredients.
In a large bowl, combine 4 sliced medium cucumbers, 1 julienned red bell pepper, 1 julienned medium carrot, 1/4 finely chopped large purple onion, 3 finely chopped green onions and 2 tbsp finely chopped fresh parsley.
Pour the salad dressing over the vegetables and toss gently to coat. Serve right away. (I like to refrigerate for 30 minutes (covered) before serving so that the flavors really blend in).
Notes
You can replace 2 tbsp chopped fresh parsley for 2 tbsp chopped fresh dill.
Make the salad dressing BEFORE you start cutting the vegetables. It will give time for sugar and salt to dissolve.
You can make this salad the day before, but add the dressing before serving or the cucumbers will release their juices, drowning the salad in excess amount of water.