I love these little persian cucumbers! They are crunchy and hardly have any seeds. Even though I peeled them for this salad, they really don’t need to be peeled since their skin is pretty tender and isn’t coated with wax like those other cucumbers are. I was craving something light and flavorful and recipe did the trick!
crunchy cucumber & red onion salad
This is a salad that should be eaten right away at room temperature. If it sits too long the cucumbers tend to get lose their crunch. If you can’t find Persian cucumbers you can use an English cucumber–you may want to remove some of the seeds with a spoon.
makes enough for 4 sides
ingredients
marinade
4T rice wine vinegar
3T light olive oil
1t sesame oil
2t organic sugar
1/4t cayenne
pinch of salt
everything else
4 persian cucumbers, peeled
1 medium red onion, peeled & sliced thin
1T toasted sesame seeds
1T grated fresh ginger
2 cloves garlic, pressed or grated
handful of fresh cilantro, chopped
pink salt to taste
how to:
Mix all of the marinade ingredients together in a small bowl and set aside.
Place the sliced onion in a separate bowl and cover with water. Let them sit for 5 minutes while you prepare the cucumbers and then drain really well. Add the grated ginger and garlic to the onions. Mix and set aside.
Cut the peeled cucumbers in half lengthwise then slice each half on a diagonal..into 1/2″ thick slices. Place into a large bowl. Add the red onion, sesame seeds, cilantro and marinade to the bowl with the cucumbers. Mix well and serve. Add salt if needed.
enjoy!
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