Cucumber Salad
Recipe by: A. Kirk
cucumbers, sliced thin
red onion, chopped (could also slice cellophane thin rings, if preferred)
apple cider vinegar
water
olive oil (optional)*
sucanat or Florida Crystals or other organic, unrefined cane sugar
fresh mint leaves, chopped
fresh parsley, chopped
fresh basil (dried ok)
fresh dill (dried ok)
This is a 'to taste' recipe where the volume of ingredients does not matter.
If you're making it for two people, you might use one large cucumber. It can
also be made in bulk for a huge weekend BBQ crowd. It keeps well in the fridge,
developing a stronger flavour every day.
Put cukes and onion in a wide, shallow container and glug in enough vinegar
to partially cover them. (Deep, narrow containers are best avoided because more
of the cukes will be above the juice.) Add about 1 tablespoon of water per
cucumber. *Add a splash of olive oil (helps
prevent them sticking together) and about a tablespoon of sugar to start -- you
can adjust it later. I usually start with two heaping tablespoons of mint,
slightly more parsley, if I am using 4 medium cukes. Try a teaspoon or two of
basil and dill (I usually use dried for these, unless I happen to have fresh on
hand) as they are not the dominant flavours. Put in fridge to chill for several
hours, stirring occasionally to make sure all cukes get marinated. Taste and
adjust sugar and other seasonings. Some people like it really sweet or really
minty, others don't. Light and refreshing on a hot summer day, it is malleable
to your taste.
fatfreevegan.com
See our privacy policy
Blog
