Today’s recipe is a nice change of pace from your typical picnic salad. A cucumber salad is light, crispy, refreshing and can withstand sitting out on a warm day without getting “funky” like any mayo salad. This particular salad is slightly sweet and a has a nice warm after-bite.
Marlee’s dad, Bob, makes a fantastic cucumber salad where he uses a mandolin to get paper thin half moon slices, it’s so freakin’ good that we cannot share that recipe. So, we found one that was completely different.
Ingredients
- 4 to 5 English Cucumbers (skin on)
- 2 tsp kosher salt
- 1/2 cup rice vinegar
- 1/2 cup water
- 3 tablespoon sugar
- 1/2 teaspoon red chilli flakes
- Red Onion (Half)
Step 1:
Slice your cucumber into bite size pieces, we prefer half moon slices. Place the cucumbers in a colander and sprinkle them with salt. Mix thoroughly and place a plate on top of them or something heavy, like a can, to push the excess water out. Set aside for at least 40 minutes. Next, chop your onions.
Step 2:
In a saucepan, mix together the vinegar, water, sugar and red chili flakes. Bring mixture to a boil, and then lower the heat and reduce for 15 minutes. Remove from heat and add onions. Let the mixture cool to room temperature.
Step 3:
Rinse the cucumbers in cool water and let drain for a couple more minutes. Before mixing, lightly pat the cucumbers dry. Put in a bowl and mix with “dressing”. Refrigerate and then serve.
