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.
- 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)
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.
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.
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.