Cucumber Salad


  • 1 English Cucumber, thinly sliced

  • ¼ red onion (about ¼ cup), thinly sliced

  • 3 Tbsp. seasoned rice vinegar

  • 3 Tbsp. white vinegar

  • 3 Tbsp. water

  • 3 Tbsp. granulated sugar

  • 1 Tbsp. fresh dill or 1 tsp dried dill

  • ½ tsp salt

  • ¼ tsp black pepper

  • Dash of crushed red pepper (optional)

  • 2 Tbsp. fresh chopped cilantro


  1. Wash and prep your English cucumber by using a mandolin or a very sharp knife, and thinly slice the cucumber. My mandolin has 3 level settings and I usually cut the cucumber at a 2 level so it’s not falling apart thin, but it’s also not too thick.

  2. Repeat this slicing process with the red onion. I like my red onion super thin, so I’ll do this on the first setting.

  3. Add the cucumber and onion to a medium bowl.

  4. Next, in a measuring cup or small bowl, combine the two types of vinegar and whisk together with the water and sugar. Whisk until the sugar has dissolved.

  5. Add the dill, other seasonings and chopped cilantro to the vinegar mixture, whisking to combine.

  6. Pour the liquid and herbs over the cucumber and onions. Toss everything with tongs or a spoon until all the cucumbers are nice and coated.

  7. Set in the fridge for at least 8 hours, or overnight for the best results.

  8. Eat as a snack, appetizer or this pairs well with some ‘Bang Bang’ shrimp! Recipe coming soon!












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I was inspired to make this recipe from Mitchell's Fish Market. If you've never tried the Spicy Crispy Shrimp appetizer, first of all, you are missing out! (I am trying to recreate these crispy shrimp as you can see pictured in this last photo - hopefully I'll get it right soon!) I order this appetizer as my entrée and it does not disappoint. It comes with a side of sticky white rice and what they call 'pickled cucumbers'. Oh my gosh - it is so tasty!


This recipe is my version of those pickled cucumbers, but I like to call it a salad because that's what I believe it to be. I'll eat some as a snack, a quick lunch option during a busy week, or as a side dish for when I'm craving the crispy shrimp.


Fresh dill is best, but it works just fine with dried dill too. And hopefully you like cilantro! I have some friends that have that issue where cilantro tastes like soap, and boy I'm glad I don't! I LOVE CILANTRO! I can't wait for my fresh cilantro to grow in the herb garden because I purchase some every time I grocery shop. I don't know if I'd say it's my favorite herb but definitely close. The crushed red pepper will really add a nice kick to this dish, so use sparingly!


Give this salad a try and let me know what you think in the comments below! Enjoy!!

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