So as I surveyed my bounty spread out on the kitchen table upon returning home, I knew I had to find something to #CookforJulia that included cucumbers for my next endeavor. Fortunately, of the three cookbooks I have left to cook from, two contained cucumber recipes. And the third is Baking with Julia...so I baked a loaf of bread today, as well - that's coming up in the next day or so.
You could peel your cucumbers, if you like. I like to leave mine on, especially if I know where they were grown. To make these fun, I just ran a zester (the kind with the holey things side-by-side) down the cucumber in an uneven fashion. I'd like to say it's simply because the kids love it that way...but honestly, so do I.
Simple Cucumber Salad
Prep Time: 15-30 minutes, mostly unattend
Cook Time: n/a
Keywords: salad side vegan cucumber summer
Ingredients (serves 4-6)
- 2 large cucumbers
- ½-1 tsp. salt
- ½ tsp. sugar
- 1 Tbs. white wine vinegar (use less or more, to taste)
- fresh dill
Peel the cucumber, if you wish. Cut in half lengthwise and scoop out the seeds (or leave them in...again, up to you). Cut into thin (or thick) slices and toss with salt, sugar, and vinegar. Let steep for 15-20 minutes (or longer) and then drain (or don't).
Toss with as much chopped fresh dill as you like. Enjoy!
Uh...yeah. It's just that simple. Adjust anything and everything from amounts to times according to your tastes. Eat as a side dish, a garnish, or a salad.
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You can find similar ones on Amazon (average price of $5).
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