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This salts the sliced cucumber briefly and lets it sit before draining, an old English technique that draws out excess water so the salad stays crisp and the dressing doesn't turn watery. Fresh mint stirred in at the end is what gives it that classic cool, garden fresh character often served alongside a British Sunday roast.
Per serving
40kcal
Calories
1g
Protein
8g
Carbs
1g
Fiber
6
Prep Time
25 min
Cook Time
0 min
Servings
4 people
Difficulty
easy
Sugar
Follow step-by-step with voice guidance.
Thinly slice the cucumber, using a mandoline if you have one for even, thin slices.
Place the cucumber slices in a colander and sprinkle with salt.
Let sit for 15 to 20 minutes to draw out excess moisture, then pat dry with a clean towel.
In a small bowl, whisk together the white wine vinegar, sugar, and a pinch of black pepper.
Add the cucumber to a serving bowl.
Pour the dressing over the cucumber and toss to coat.
Add the fresh mint leaves and toss gently once more.
Chill for at least 10 minutes before serving.
Salt the Cucumber First: This traditional step draws out excess water, which keeps the finished salad crisp rather than watery and diluted. Slice Thinly and Evenly: Thin, even slices soak up the dressing better and give the salad its classic delicate texture. Add the Mint Just Before Serving: Stirring it in right before you eat keeps the leaves bright and fragrant instead of wilting from sitting in the vinegar.
Salting draws out much of the cucumber's natural water content, which keeps the salad from turning watery and diluting the vinegar dressing once everything is combined.
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