Cucumber Salad
This crunchy salad is a cool complement to smoked meat. Todd Coleman

This crunchy salad from Elizabeth Karmel’s Taming the Flame (Wiley, 2005), is a cool counter to smoked meat. This recipe first appeared in our June/July 2011 BBQ issue.

Yield: serves 4-6


  • 1 cup apple cider vinegar
  • 12 cup sugar
  • 1 12 tsp. kosher salt, plus more to taste
  • 2 English seedless cucumbers
  • 4 shallots, thinly-sliced crosswise
  • Freshly ground black pepper, to taste


  1. In a large bowl, whisk together vinegar, sugar, and salt; set aside. Using a vegetable peeler, peel alternate 1⁄2″-wide strips of skin from cucumbers; discard peeled skins. Slice cucumber crosswise into 1⁄8″-thick rounds; add to bowl with vinegar along with shallots and toss to combine. Season with salt and pepper. Chill.

Correction: August 22, 2011The printed version of this recipe was the incorrect version of the recipe. The recipe published here is the final version as chosen by the SAVEUR Test Kitchen.