Apr 4, 2012

Zesty Cucumber Salad

Zesty Cucumber Salad

Came down with the flu and feel like a major bag of not-so-good-ness, but do have to share this recipe!

Oh, the things you can make with a simple and cheap cucumber. This is your perfect BBQ side dish, but it just as easily livens up a simple lunch sandwich, or spicy Thai or Indonesian dinner.

Basically this one got it all: crunch, freshness, slight sweetness, zing and tanginess. You’re going to love it, mark my words. It’s fast, easy and flavorful.

 

Ingredients:

1 cucumber
1 chili pepper (Anaheim)
1 small red onion
2 tbsp honey
3 tbsp rice vinegar
1/8 tsp ground ginger
1/4 tsp ground coriander seed
few drops sesame oil
1 tbsp vegetable oil (neutral-flavored and light)
pinch of salt

 

Directions:

Peel the cucumber, slice it in half, use a small spoon to remove the seeds and slice it in half-moons.
Zesty Cucumber Salad

Thinly slice the onion. I always go for quart-rings.
Zesty Cucumber Salad

Leave the seeds in if you want it really spicy. I just go for warmth so I remove them before chopping up the pepper.
Zesty Cucumber Salad

Combine all ingredients in a bowl and add a pinch of salt. Adding pieces of juicy pear also works!
Zesty Cucumber Salad

Combine the honey with the ginger, ground coriander and sesame oil. See, I really used a smidgen.
Zesty Cucumber Salad

I prefer Chinese rice vinegar because it’s milder and sweeter. Add the vinegar and oil (go for a neutral-flavored light oil) to the honey.
Zesty Cucumber Salad

I love to see oil float atop. I have issues, I know.
Zesty Cucumber Salad

Mix the dressing, pour it in there and let it marinate for 15 to 30 minutes.
Zesty Cucumber Salad

 
A nice spin on this salad is adding coarsely ripped Thai basil leaves.
 

It’s so light, zingy and refreshing. I really do love this salad.
Zesty Cucumber Salad

Zesty Cucumber Salad
Ingredients
    1 cucumber
    1 chili pepper (Anaheim)
    1 small red onion
    2 tbsp honey
    3 tbsp rice vinegar
    1/8 tsp ground ginger
    1/4 tsp ground coriander seed
    few drops sesame oil
    1 tbsp vegetable oil (neutral-flavored and light)
    pinch of salt

Directions
    Peel the cucumber, slice it in half, use a small spoon to remove the seeds and slice it in half-moons. Thinly slice the onion. Leave the seeds in if you want it really spicy. I just go for warmth so I remove them before chopping up the pepper. Combine all ingredients in a bowl and add a pinch of salt. Adding pieces of juicy pear also works!

    Combine the honey with the ginger, ground coriander and sesame oil. I prefer Chinese rice vinegar because it’s milder and sweeter. Add the vinegar and oil (go for a neutral-flavored light oil) to the honey. Mix the dressing, pour it in and let it marinate for 15 to 30 minutes.

    A nice spin on this salad is adding coarsely ripped Thai basil leaves.

Meal type: side dish, salad
Servings: 4
Copyright: © kayotickitchen.com

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    11 Comments »

    1. 1

      This sounds great. Are you sure your rice vinegar there in the picture is Chinese? The writing on the label is Japanese.

      Sherry on Apr 4, 2012 @ 3:16 pm Reply
      1. It is. It’s a refill. You can use both Chinese or Japanese rice vinegars though, I prefer the Chinese version: slightly harsher in flavor than the Japanese it seems.

        Kay on Apr 4, 2012 @ 3:28 pm Reply
    2. 2

      Almost summer!
      and than i will need a lot…. really a lot of cucumber-salad recipe’s.

      Beterschap!  

      fatima on Apr 4, 2012 @ 3:19 pm Reply
    3. 3

      I can’t wait to try that next week when my mom is in town!  And by the way – I love that measuring spoon!  My mom is always telling me to use a smidgen – and I have to ask her what she means – cause we have very different ideas…lol

      Dawn on Apr 4, 2012 @ 3:33 pm Reply
    4. 4

      My mom makes a recipe very similar to this.  It is very refreshing on hot days.

      Ivy on Apr 4, 2012 @ 6:20 pm Reply
    5. 5

      I love cucumber salad! I always make this in the summer. I just may have to make it sooner.

      Rina@Itheecook on Apr 4, 2012 @ 8:57 pm Reply
    6. 6

      lovely salad and sorry you were unwell 

      rebecca on Apr 4, 2012 @ 10:45 pm Reply
    7. 7

      Ok. Thanks for the clarification.  That particular Japanese vinegar (or at least what originally came in the bottle) is “mild.” That is what the “まろやか” down in the left corner means.  You might find the flavor more harsh on other kindsoff  Japanese rice vinegar, just for future reference. :)   I don’t know what you have available there though. 

      Sherry on Apr 5, 2012 @ 2:45 am Reply
      1. I buy that stuff in bulk and pour it into smaller bottles to keep in my kitchen cabinet. The Japanese version is always a tad milder than the Chinese, but basically they don’t taste shockingly different.

        Kay on Apr 5, 2012 @ 8:11 am Reply
    8. 8

      I have a recipe that calls for dark sesame oil. I don’t have that but I have pure sesame oil. Is there a difference?

      Kiara Parker on Apr 24, 2012 @ 10:44 pm Reply
      1. I only know the pure is made from unroasted seeds, but no idea idea if you can sub it with that.

        Kay on Apr 25, 2012 @ 8:27 am Reply

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