I have an obsession with slaw. I just love trying out different kinds. Bright and fresh combinations of vegetables and herbs with creamy and tart dressings. There is not a lot that ranks more exciting in my book. This recipe should probably be classified as a salad, but the flavor and texture remind me more of a slaw. The cucumbers are tossed in kosher salt, and set aside to marinate and release their liquid. When paired with the apples, herbs, and other seasonings; the result is a salty, sweet, and crunchy late summer delight. I like to serve the slaw very cold. The salty-sweetness and crunch will surprise your taste buds with an explosion of flavor. At only 42 calories/cup, the slaw is virtually a free food. Make some today, and eat all you want! I wouldn’t recommend eating more than two pounds. It might result in loose stool, due to fiber overdose.
Start with three large or five small cucumbers. Peel them.
Remove the seeds and cut them into medium dice.
Place the diced cucumbers in a bowl.
Add 1 Tablespoon Diamond Krystal Kosher salt to the bowl.
Toss the mixture until the cucumbers are completely coated with the kosher salt.
Place the salted cucumbers in a strainer or colander, set over a bowl. Refrigerate the bowl for at least two hours or overnight.
Once the cucumbers have marinated, rinse them with cold water. Allow them to drain well. Place in a bowl and set aside.
Take two large apples. Peel them and cut them into medium dice.
Add the apples to the bowl with the cucumbers.
Add 1 Tablespoon apple cider vinegar.
1/2 Teaspoon celery seed.
1/2 Teaspoon extra virgin olive oil.
1/4 teaspoon ground black pepper and 1/4 cup chopped fresh parsley. Stir well and enjoy.
Simple, easy, and delish!
CUCUMBER AND APPLE SLAW RECIPE
3 large cucumbers
1 Tblsp Diamond Krystal kosher salt (use half the amount if using Morton’s)
2 large apples
1 Tblsp apple cider vinegar
1/2 Tblsp extra virgin olive oil
1/2 tsp celery seed
1/4 tsp ground black pepper
1/4 cup chopped fresh parsley
1. Peel, seed, and cut the cucumbers into medium dice. Place in a bowl.
2. Toss the cucumbers well with the kosher salt. Place the cucumbers in a colander or strainer set over a bowl. Allow the cucumbers to marinate and drain for at least two hours and up to eight hours. Rinse with cold water and drain well. Place the cucumbers in a bowl and set aside.
3. Peel and cut the apples into medium dice. Add to the bowl with the cucumbers. Add the apple cider vinegar, olive oil, celery seed, black pepper, and parsley. Stir well and enjoy.