Cucumber, Onion, and Mint Salad

Cucumber, Onion, and Mint Salad (Wendy Goodfriend)

"For this wonderfully refreshing summer salad, diced cucumber and onion are cured with salt for about 30 minutes, which draws moisture from the cucumber and makes it crunchy. I like to use mild white Vidalia or Maui onions, which give a good crunch but not a strong, sharp taste. I season the salad with sour cream and Tabasco, but it can also be dressed with oil and vinegar." --Jacques Pépin

Recipe: Cucumber, Onion, and Mint Salad

Serves 4

    Ingredients:
  • 1 large English (seedless) cucumber (about 1 pound)
  • 1 cup diced (1⁄2-inch) mild onion
  • 1 1⁄2 teaspoons salt
  • 2 tablespoons shredded fresh mint leaves
  • 1⁄2 cup sour cream
  • 
1⁄2 teaspoon Tabasco sauce
    Instructions:
  1. Peel the cucumber and cut it lengthwise in half. Using the tip of a teaspoon, scrape out the seeds. Cut the flesh into 1⁄2-inch dice. (You should have about 2 1⁄2 cups.)
  2. Combine the cucumber and diced onion in a bowl, sprinkle with the salt, and mix well. Let cure for 30 minutes.
  3. Drain the cucumber mixture in a colander and pat dry with paper towels. Combine with the rest of the ingredients and serve.

Recipe from Heart & Soul in the Kitchen by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.

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