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Peel and slice the cucumbers into thin rounds. Sprinkle with salt and let them sit for 5–10 minutes to release excess water. Drain well.
Grate the carrots and chop the green onion and parsley finely.
Chop the hard-boiled eggs.
In a large bowl, combine cucumbers, carrots, corn, green onion, parsley, and chopped eggs.
In a small bowl, mix the yogurt and mustard until smooth. Pour over the salad and toss gently to combine.
Chill for 10 minutes before serving for best flavor.
Serving and storage tips:
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