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Scandinavian cucumber salad_

1 long English-style cucumber, or the equivalent amount of other seedless or low-free cucumbers (Japanese cucumbers for example)
1 small celery stalk
small bunch of parsley
Fresh dill
1 Tbs. sugar
2 Tbs white wine vinegar
1 tsp. salt
Slice the cucumber thin, but not paper-thin - about 2mm or so in thickness. Put n a bowl.

Chop the celery very finely. Chop the parsley and dill also. (Note: you can really add as much parsley as you want, but you want up to about 1 Tbs. of dill. You can omit the dill too.) Put in the bowl with the cucumbers.

Combine the sugar, vinegar, and salt and pour over the vegetables. Dont worry if the sugar and salt don't completely dissolve - they will eventually. Mix well with your hand, squishing the cucumber a bit to encourage the juices to come out. Cover the bowl and chill in the refrigerator for at least an hour. Mix again before serving.

Makes 4 side-salad servings, 2 salad-course servings, or 1 large main salad.
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