Tuesday, 30 July 2013

Stephanie's Once Only Recipe: Cucumber salad variations

Cukes and onions
This is a lovely, fresh summer salad. Not heavy, very refreshing. It probably won't be enough on its own, so make it a side dish that goes with anything. The secret is in the thin slices and keeping everything cold - and the proportions of spices; you can add almost any kind of herbs and spices, some ideas: mustard seeds, dill seeds or leaves, you name it. Below are a couple more ideas in detail. This will provide between 6 to 8 servings. Enjoy!

2 medium cucumbers, washed and pared
2 tsp salt
3 tbsp vinegar
3 tbsp water
1/2 tsp sugar
1/2 tsp paprika
1/4 tsp pepper
1/2 garlic clove, minced
1/4 tsp paprika

1. Slice cukes thinly into bowls
2. Sprinkle salt over cuke slices
3. Mix lightly and set aside for 1 hour
4. Meanwhile, mix vinegar, water, sugar, 1/4 tsp paprika, pepper and garlic together, set aside.
5.After the hour, squeeze liquid from cukes (discard), and place in a bowl. Pour vinegar mixture over cukes and toss lightly. Sprinkle the other 1/4 paprika onto the cucumber.
6. Chill the salad in fridge for 1 to 2 hours.

For something a little more substantive try:

Cucumber Salad with Sour Cream
Follow recipe above but blend in 1 cup sour cream after the vinegar mixture.

Cucumber salad with Onions
Follow recipe for basic salad as above. Omit garlic. Prepare 3 or 4 green onions or scallions: cut off roots and trim green tops down to 2 or three inches; remove bruised parts; peel and rinse. Slice onions thinly; add to cucumber slices before adding vinegar mixture.

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