RECIPE: Sweet & Sour Cucumber Salad
June 13th is National Cucumber Day. How about a refreshing cucumber salad? It’s a perfect accompaniment to almost everything: a great sandwich side, hot dog topping, cookout and picnic fare, and a complement to grilled foods and Asian dishes.
This recipe is from Sunset Growers, which used their One Sweet mini cucumbers. The mini cukes are seedless or have limited seeds, and the petite slices are nice visually. But conventional cucumbers are fine.
It’s also much lower in calories and higher in fiber than mayonnaise-based side salads.
This cucumber salad is dressed with a yummy sesame vinaigrette. You can make the recipe a day before serving. Turn it into a first course or luncheon salad with cooked shrimp.
Ingredients For 4 to 6 Side Servings (3-1/2 Cups)
1. MAKE the vinaigrette. Heat the oil in a small saucepan heat over medium-high heat until hot. Add the sesame seeds and stir until toasty, about 30 seconds. Remove from the heat and add the vinegar, sugar and salt. Stir to dissolve the sugar. Cool to room temperature; then stir in the chili sauce. Meanwhile…
2. THINLY SLICE the cucumbers. Combine the cucumbers, green onions and bell peppers in a bowl and add the cooled sesame dressing. Toss well and refrigerate for at least 30 minutes before serving. Serve using a slotted spoon.
3. ADD the greens for lunch or an appetizer, top with the cucumber salad and garnish with the shrimp.
MORE FOR NATIONAL CUCUMBER DAY
Here’s a cucumber cocktail recipe—Cucumber Lemonade made with gin—and the different types of cucumbers.