Traditionally, Southern cucumber salads are dressed with apple cider vinegar or plain vinegar. They are served all summer long, cooling every meal.
2 cucumbers, peeled and thinly sliced
4 tablespoons granulated sugar
1/2 cup apple cider vinegar
2 green onions, green only, thinly sliced or chopped
1 to 2 teaspoons sesame seeds
Move the cucumber slices to a colander placed over a bowl or sink, and salt liberally. Leave for 15 to 30 minutes. Rinse and drain the cucumber slices. Squeeze water out of the cucumbers with hands or paper towels and move to a serving bowl. Stir the sugar in the vinegar to dissolve then pour over the sliced cucumbers. Sprinkle with green onions and sesame seeds.
Nathalie Dupree is the author of 13 cookbooks, most recently the James Beard award-winning "Mastering the Art of Southern Cooking." She lives in Charleston and may be reached through Nathaliedupree.com.
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