Cucumber and Celery Salad
This crisp salad combines thinly sliced cucumbers and celery stalks, lightly dressed with vinegar and a touch of seasoning. Its bright, crunchy texture makes it a refreshing side dish, with a simple appearance that highlights the freshness of the ingredients.
Equipment
- Mandoline or sharp knife
- Mixing bowl
- Spoon or tongs
Ingredients
- 2 large cucumbers preferably unpeeled
- 3 stalks celery trimmed and sliced thinly
- 2 tablespoons white vinegar or apple cider vinegar
- 1 teaspoon salt plus extra to taste
- 1/2 teaspoon sugar optional, balances acidity
- 1 dash black pepper freshly ground
Instructions
- Slice the cucumbers thinly using a mandoline or sharp knife until they're nearly translucent, creating delicate rounds.
- Trim the celery stalks and slice them into thin matchstick-sized pieces for a crisp texture.
- Combine the sliced cucumbers and celery in a large mixing bowl, letting the vibrant green and white create an inviting contrast.
- In a small bowl or jar, whisk together the vinegar, salt, sugar (if using), and black pepper until the salt and sugar dissolve completely, creating a tangy dressing.
- Pour the dressing over the vegetables, tossing gently with a spoon or tongs until everything is evenly coated and begins to glisten.
- Let the salad rest for about 5 minutes to allow the flavors to meld and the vegetables to slightly soften yet stay crunchy.
- Give the salad one final toss, taste, and adjust the seasoning if needed—adding more salt or vinegar for tanginess.
- Serve the salad immediately for maximum crunch, or refrigerate briefly if you prefer it colder and more refreshing.
Notes
For extra flavor, add chopped fresh herbs like dill or parsley before serving.