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Cucumber Salad with Melody Thomas Scott

This recipe adapted from Janet Laurence's "A Little Scandinavian Cookbook" (Chronicle, 1990)

  • Servings: 4


  • 1 cucumber, peeled, sliced thinly crosswise
  • Coarse salt and freshly ground white pepper
  • 7 tablespoons freshly squeezed lemon juice (about 2 lemons), or white wine vinegar
  • 3 tablespoons sugar
  • 2 tablespoons freshly chopped flat-leaf parsley


  1. Place cucumber in a colander. Sprinkle with salt. Top with a small plate and weight. Let drain for 1 to 2 hours. Rinse and squeeze dry.

  2. In a medium bowl, stir together lemon juice, sugar, and 7 tablespoons water; season with salt and pepper. Add cucumbers; toss to combine. Garnish with parsley.

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