Posts Tagged ‘cucumber salad’

White Wine Vinegar Marinated Cucumbers

Monday, August 19th, 2013
Marinated Cucumbers

Marinated Cucumbers

The cucumbers are prolific this year.  Some of them hide themselves well under the nearby zucchini plant leaves so they tend to get bigger than the ideal size before they’re found.  The larger cukes can get a little bitter so a pre-salting will draw that bitterness out.

Here’s a recipe that can use up a lot of cucumbers:

Peel several large cucumbers.  Slice them thinly in a food processor or use a hand slicer or mandoline.  The thinner slices absorb the marinade a little faster and taste better than fatter slices.  Sprinkle the slices with ½-1 tsp. salt depending upon how many cucumbers you have.  Let stand for about ½ hour and drain the accumulated liquid.  No need to squeeze them dry – you want to retain some of the juice.  Splash with 1-2 TBL. organic white wine vinegar or to taste, mix and marinate at room temperature for ½ hour or until ready to serve.  Refrigerate leftovers.

Serve as a salad or use them in a sandwich.  They’re excellent just this way but feel free to use your favorite herbs to accent the flavor in different ways.  You can use any mild vinegar but there’s something exquisite about the white wine vinegar.  Explore with your taste buds!

Lao Cucumber Salad

Wednesday, August 17th, 2011

Last weekend I went to a wedding on the Lao side of our family.  I took advantage of the trip to learn how to make spicy Lao style cucumber salad from my cousin Kristi’s husband, Sie.

Ingredients

3 medium cucumbers
5-6 Asian hot peppers
1 garlic clove
1 ½ tsp sugar
½ tsp salt
3 small tomatoes
2-3 TBS fish sauce
1-2 lime wedges

This salad can also be made with green papaya.  If using papaya, peel it first.  The cucumbers only need to be peeled if the skin is really thick.

Using a sharp knife chop the cucumber rapidly and shallowly in a lengthwise motion, only cutting about a ¼ inch deep.  Once the cucumber has been cut all the way around slice off the thin strips and repeat.  Continue until you get to the seeds.  If the seeds are mature, don’t use them.

Cuttin cukes for Lao salad

Sie demonstrates his knife technique. Watch your fingers!

 

Chopping cukes

Close up on the cucumber chopping.

Slicing thin cucumber strips.

Slice off the long thin pieces and then chop another layer.

Set aside the cucumber and add the peppers, garlic, sugar and salt to the mortar.  Use the pestle to thoroughly crush the mix.  Make sure that you crush these ingredients at the same time as the sugar and salt to help prevent the peppers from flying all over the place when they are smashed.

Peppers, garlic, sugar and salt.

The hot peppers and garlic about to be smashed with sugar and salt with a mortar and pestle.

Add the cucumber slices and crush some more, but with more of a mixing action than a crushing one.  Add the sliced tomatoes, lime juice and fish sauce to taste and mix a bit more.

Serve immediately and prepare to cry tears of joy from the hot peppers.

Finished cucumber salad.

The finished salad, spicy and delicious.