Tested till perfect Cucumber Mustard Salad
Cucumber Mustard Salad
Photography by Matthew Kimura

Cucumber Mustard Salad

This is a simple, palate-cleansing little dish that comes together in minutes.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2008

Recipe3 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 to 10


  • 2 2english cucumbercucumbers, (about 2 lb/ 1 kg)
  • 1/4 tsp 1/4tspsalt
  • 1/4 cup 1/4cupthinly sliced red onionred onions
  • 4 tsp 4tspwhite wine vinegar
  • 1 tbsp 1tbspDijon mustard
  • 1 pinch 1pinchpepper
  • 1 pinch 1pinchgranulated sugar
  • 1/2 cup 1/2cupparsley leafparsley leaves
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Halve English cucumbers lengthwise and scoop out centre; cut into 1/4-inch (5 mm) thick slices. In bowl, sprinkle cucumbers with salt ; let stand for 20 minutes.

Stir in onion, vinegar, mustard, pepper and sugar; toss to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.) Sprinkle with parsley; toss to serve.

Nutritional Information Per each of 10 servings: about

cal 18 pro 1g total fat 0 sat. fat 0g
carb 4g fibre 1g chol 0mg sodium 138mg

% RDI:

calcium 2 iron 4 vit A 3 vit C 12
folate 5
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