Photo by Alex Lau, food styling by Chris Morocco and Tom Cunanan, prop styling by Elizabeth Jaime
Cool, crunchy, and a bit sweet, this salad from Tom Cunanan of Bad Saint in D.C. is meant to quench the fire from all the other dishes on the table.
Recipe information
Yield
8 servings
Ingredients
6
Persian cucumbers, thinly sliced
½
small red onion, thinly sliced
1
tsp. kosher salt, plus more
¼
cup unseasoned rice vinegar
2
tsp. sugar
Freshly ground black pepper
Fresh mint leaves (for serving)
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Preparation
Toss cucumbers, onion, and 1 tsp. salt in a medium bowl. Let sit until cucumbers begin to release liquid. Gently press down on cucumbers to force out more liquid, being careful not to break apart. Remove from bowl, shaking off liquid, and place vegetables in a clean bowl. Toss with vinegar and sugar; season with salt and pepper. Top with mint.
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