Gordon Ramsay Cucumber Salad Recipe

This Gordon Ramsay Cucumber Salad is a crisp and tangy recipe, which is made with thinly sliced cucumbers and red wine vinegar. It’s a straightforward recipe, ready in minutes.

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Gordon Ramsay Cucumber Salad Ingredients

450g seedless cucumbers, thinly sliced crosswise on a mandoline
7g sugar
7g kosher salt
37.5ml red wine vinegar
1/2 small onion, thinly sliced

How To Make Gordon Ramsay Cucumber Salad

Salt and Sugar the Cucumbers: In a glass or ceramic bowl, toss the thinly sliced cucumbers with the sugar and kosher salt. Let the mixture sit for about 5 minutes. This step helps to draw out excess water from the cucumbers, making them extra crisp.
Add Vinegar and Onion: Add the red wine vinegar and the thinly sliced onion to the bowl. Stir everything together until well combined.
Chill: Place the salad in the refrigerator to chill for at least 10 minutes. This allows the flavors to meld together.
Serve: Serve the salad cold.

Recipe Tips

Why use a non-metal bowl? The red wine vinegar is acidic and can react with metal bowls like aluminum, which can impart a metallic taste to the salad. It’s always best to use glass, ceramic, or stainless steel for mixing.
How do I get paper-thin slices? A mandoline slicer is the best tool for getting consistently paper-thin cucumber and onion slices, just like in a restaurant. If you don’t have one, use a very sharp knife and take your time.
Why let the cucumbers sit in salt and sugar? This quick brining process, called maceration, does two things: it draws out excess water, preventing a watery salad and keeping the cucumbers crunchy, and it seasons them from the inside out.
Can I make this ahead of time? This salad is best enjoyed within a few hours of making it to maintain the best crunch. You can make it up to 4 hours ahead, but it may become less crisp over time.

What To Serve With Cucumber Salad

This crisp, clean salad is the perfect counterpoint to rich or spicy dishes. It pairs wonderfully with:

Grilled steak, chicken, or fish
Spicy curries or noodle dishes
BBQ pork or ribs
A simple sandwich for a light lunch

How To Store Cucumber Salad

Refrigerate: Store any leftovers in an airtight container in the refrigerator. It’s best eaten within 24 hours, as the cucumbers will continue to soften over time.

Cucumber Salad Nutrition Facts

Calories: 51 kcal
Protein: 1g
Fat: 0g
Carbohydrates: 12g
Sodium: 450mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What are the best cucumbers for this salad?

Seedless varieties like English or Persian cucumbers are ideal because they have thin skin (no peeling required) and fewer seeds, which means less water content and a crunchier result.

Can I use a different kind of vinegar?

Yes, while red wine vinegar provides a specific tang, you could substitute it with white wine vinegar, apple cider vinegar, or rice vinegar for a slightly different flavor profile.

Can I add herbs to this salad?

Absolutely. A tablespoon of fresh, chopped dill or mint would be a delicious and refreshing addition. Stir it in with the vinegar and onion.