Ingredients
Scale
- 8 medium cucumbers, peeled and sliced paper thin
- 2 tablespoons kosher salt (for drawing moisture)
- 3 tablespoons fresh lemon juice
- 3 tablespoons white wine vinegar
- 6 tablespoons neutral oil (avocado oil or light olive oil)
- 1/4 teaspoon dry mustard (such as Coleman's)
- Salt and freshly ground black pepper, to taste
- Paprika, for garnish
Instructions
- Peel the cucumbers and slice paper thin using a mandoline slicer or a very sharp chef’s knife.
- Transfer the cucumber slices to a large bowl, add the 2 tablespoons of salt, and toss to coat evenly. Let stand at room temperature for 2 hours.
- After 2 hours, wrap the cucumber slices in paper toweling and squeeze firmly to remove as much moisture as possible. Discard the liquid.
- In a mason jar or small bowl, combine the lemon juice, vinegar, oil, dry mustard, and salt and pepper to taste. Shake or whisk until the dressing is well emulsified.
- Place the squeezed cucumbers in a serving bowl. Pour the dressing over the cucumbers and toss to coat evenly.
- Taste and adjust seasoning. Sprinkle generously with paprika. Serve immediately or refrigerate for 20 to 30 minutes before serving.
- Prep Time: 10 Minutes
- Rest Time: 2 Hours
- Category: Salad, Side Dish, Vegetables
- Method: Refrigerated
- Cuisine: American
- Diet: Vegetarian