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Cucumber Salads [Season Finale] [1]
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Date: 2022-07-02
I cut big cukes and I cannot lie....
I feel honored to end the 16th year of What’s for Dinner? I don’t know if ninkasi has been the moderator all that time, but I want to say “Thank you” for running this since I’ve been on dkos. It’s become an integral and enjoyable part of my Saturday afternoon/evening, and I look forward to reading many more and writing a few here and there.
My original plan was to follow up on my summer beverages diary with one on summer salads. However, esquimaux beat me to the punch with their own salad diary, but hey, whaddayagonnado? But soon after that, I happened to be looking at my salad recipes for dinner ideas, and I noticed I had three that featured cucumbers. Voilà! A diary is born! The fact that these are all refreshing summertime dishes is just a nice bonus.
NOTE: All three recipes use ‘regular’ cucumbers, as opposed to the English variety, but I don’t see any reason why you couldn’t use English if you prefer. Also, you can either peel the cucumbers or just wash them and eat them unpeeled. I’m not here to judge….
This first recipe is one that you can eat as a meal, or as part of one (the other two are more side salads). Goes great with spring rolls or other appetizer, and a nice Thai iced tea (callback to my beverage diary!). Also, if you’re like Mrs. Spectre, who can’t eat bell peppers, you can try poblano peppers—they’re a good substitute in cooked foods, BUT I haven’t tried them raw; you might want to blanch them first. (Also, if you know a good substitute for bell peppers, please share!) I just make this salad with the bell peppers separate and add them to my portion; Mrs. Spectre doesn’t mind going without.
THAI CUCUMBER SALAD 1 1/2 cucumbers, peeled and sliced thin
1 small red onion, sliced thin and broken into rings or halved
1/2 red bell pepper, seeded and cut into matchstick pieces
1/4 pound small cooked shrimp Dressing :
3 T fresh lime juice (2 limes)
1 T chopped garlic
1 T chopped cilantro
3 T fish sauce
1 T sesame oil
2 T sugar
1/2 t crushed red pepper flakes Combine dressing ingredients in small jar or bowl. Let sit for at least 30 minutes to let flavors blend. Place salad ingredients in bowl and toss.
From Thailand, we go now to France. Do you have homegrown tomatoes? (Guy Clark reference) Or a nearby farmers market? Then this one might be for you! Just be sure not to over-salt in the first step. On a personal note, I prefer the white wine vinegar in the dressing, even though I use cider vinegar in most things.
FRENCH TOMATO-CUCUMBER SALAD 1 pound tomatoes
1 whole cucumber, washed or peeled 2 T fresh parsley, chopped (optional) Vinaigrette :
3 T olive oil
1-2 T cider or white wine vinegar (can use red wine vinegar in a pinch, but NOT balsamic)
2 pinches salt
Dash pepper Slice tomatoes and cucumber extremely thin. Place on two (or more) separate plates (do not stack slices) and sprinkle with salt; let stand for 1 hour. Pour off excess liquid and arrange on a serving platter. Top with fresh parsley. For vinaigrette, place salt and pepper in a bowl. Add vinegar and stir until salt dissolves. Add the oil a bit at a time, whisking continuously until dressing is cloudy. Let stand for 10 minutes, then stir again before serving.
Finally, this one is basically just cucumbers, and dressing to go with.
SMASHED CUCUMBER SALAD 2 cucumbers, washed or peeled
1 t sugar
1 1/2 t kosher salt Dressing :
2 garlic cloves, crushed or chopped
2 T seasoned rice vinegar (or regular rice vinegar with a pinch each of salt and sugar)
1 t soy sauce
1 t sesame oil
Red pepper flakes 1 t toasted sesame seeds Smash cucumbers between plastic wrap. Cut into 1- to 1 1/2-inch pieces. Place in a colander with a bowl underneath. Sprinkle with sugar and salt; stir to coat. Chill in refrigerator 30 minutes. For dressing, mix garlic, vinegar, soy sauce, sesame oil, pepper flakes in a bowl large enough to hold cucumber. Set aside. Toast sesame seeds and set aside. Remove cucumbers from refrigerator. Discard juice in bowl. Stir dressing and add cucumbers. Stir to coat. Cover and chill 30 minutes. Sprinkle with sesame seeds before serving.
Enjoy, everyone!
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