Cucumber Salad

Rorie Weisberg Recipe By
  • Cooking and Prep: 3 h 40 m
  • Serves: 6
  • No Allergens

I was determined to find a way to make these ever-popular salads using minimal amounts of raw honey with no additional added sweeteners. After a number of attempts, I am pleased to share this transformed traditional favorite.

 

This recipe uses my grandmother’s technique while using only a tablespoon of raw honey instead of half a cup of table sugar. The result is a recipe that’s a high-quality go-to for every special occasion.

Ingredients (7)

Main ingredients

Start Cooking

Prepare the Cucumber Salad

  1. Slice cucumbers to desired thinness. (I use a mandolin to get it really thin.) Sprinkle cucumbers with salt and allow them to sweat for 30 minutes. (You can skip this step, but cucumbers will be sweeter if you do it.)

  2. Gently squeeze out excess liquid and place cucumbers and onion/shallot or carrots (or feel free to use both) in a glass bowl.

  3. In a small bowl, combine raw honey and hot water and stir until the honey completely dissolves. Add cold water and vinegar and mix again. Pour the dressing over the veggies. Marinate at least three hours before serving.Cucumber salad is delicious for up to five days.

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