Texas de Brazil Cucumber Salad Recipe
If you’ve ever dined at Texas de Brazil, you know their cucumber salad is a hidden gem among all the grilled meats. Fresh, crisp, and bursting with sweet-tangy flavors, this Texas de Brazil Cucumber Salad Recipe is the perfect way to refresh your palate. Whether you’re recreating your favorite churrascaria experience at home or just craving a light, crunchy side dish, this easy cucumber salad will not disappoint.
Ingredients
- 1 ½ pounds cucumbers peeled if skin is thick/waxy
- 1 teaspoon salt
- ¼ medium red onion thinly sliced
- 2 teaspoons Dijon mustard
- ¼ cup vinegar white wine or apple cider vinegar recommended
- 2 teaspoons sugar more to taste
Instructions
- Slice 1 ½ pounds of cucumbers thinly. If the cucumbers have thick or waxy skin, peel them first for a better texture.
- Place the cucumber slices in a bowl, sprinkle with 1 teaspoon of salt, and toss to coat evenly. Transfer them to a colander and let them sit for 30 minutes to draw out excess moisture.
- While cucumbers rest, thinly slice ¼ of a medium red onion. Submerge the slices in cold water to mellow their raw flavor. Let them soak until the cucumbers are ready.
- After 30 minutes, rinse the cucumbers to remove excess salt. Pat them completely dry using a clean dishtowel. This prevents the salad from becoming watery.
- In a large bowl, whisk together 2 teaspoons Dijon mustard, ¼ cup vinegar, and 2 teaspoons sugar until smooth. Taste and adjust sweetness if needed by adding more sugar. or can use Pickles Brine.
- Add the dried cucumber slices and drained red onions to the dressing. Toss until everything is evenly coated.
- Refrigerate until cold, then serve your crunchy, tangy Texas de Brazil-inspired cucumber salad straight from the fridge.
Video
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad tastes best on day one but will stay crunchy for about 24 hours. After that, it may release more liquid but will still be delicious.