As summer draws to a close and we're focused on those fall foods, I wanted to share one more recipe of summer. Many weeks our CSA bag included a cucumber or two. Looking for a new way to serve cucumbers, I found this recipe. If you like foods with an asian flair, you'll enjoy these. They're crisp and delicious. Be sure to soak them before marinating them in the dressing, it adds to their crispiness. These are best served the day you make them but will be okay the next day, after that they tend to get a little soggy.
Chinese Cucumber Salad
Recipe Courtesy of Kalyn's Kitchen
4 medium sized cucumbers
2 T sea salt (for soaking water)
black sesame seeds for garnishing salad (optional but fun)
4 T red wine vinegar
4 T soy sauce
3 T sugar
4 tsp. sesame oil
1-2 tsp. Sriracha Sauce (or other hot sauce of your choice)
Peel cucumbers, leaving some of the peel on in stripes if they are fresh garden cucumbers. Cut each cucumber in half lengthwise, then use a spoon to scrape out the seeds.
Cut cucumbers in 1/4 - 1/2 inch thick slices. Soak 30 minutes in salted ice water. (I used 2 T sea salt in the water.) While the cucumbers are soaking in the ice water, mix the red wine vinegar, soy sauce, sweetener of your choice, sesame oil, and Sriracha or other hot sauce to make the dressing.
After 30 minutes, drain the cucumbers well, put them in a plastic container with a tight-fitting lid, and pour dressing over cucumbers. Let marinate 30 minutes in the fridge, turning the container over a few times.
After 30 minutes more, drain the cucumbers, reserving a few tablespoons of the dressing. Put cucumbers on serving dish, drizzle over the reserved dressing, and sprinkle with black sesame seeds if desired.
I am linking this to On The Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.