Jul 31
2008
Got Cucumbers? Try this Asian Cucumber Salad
Margaret over at A Way to Garden is encouraging a bloggers’ recipe exchange to take advantage of the summer harvest.
This week is cucumbers. Good thing too, because I have cucumbers!
How about this Armenian Yardlong Cucumber? Yes, it is supposed to be this light yellow, almost white color. And this one is well on its way to being a yard long.
Unfortunately, my first Armenian Yardlong Cucumber was bitter. But I have taken steps to remedy that. If you are plagued with bitter cucumbers, check out my Examiner post on how to avoid them.
Here’s a great way to enjoy the flavor of your garden fresh cucumbers–Asian Cucumber Salad. My favorite!
Ingredients
3 medium cucumbers, peeled, de-seeded, sliced lengthwise and in thin slices
1 tablespoon kosher salt
3 tablespoons rice wine vinegar
3 tablespoons toasted sesame oil
1/2 teaspoon sugar
1/4 teaspoon hot red pepper flakes
1 1/2 tablespoons sesame seeds, toasted in a skillet until golden brown
Toss the cucumbers with the kosher salt and place in a colander in the sink. Place an ice-filled bag on the cucumbers to drain for 45 minutes to an hour. Whisk all the remaining ingredients, except the sesame seeds, until blended and the sugar is dissolved. Rinse the cucumbers and dry with paper towels. Toss the cucumbers and dressing. Top with sesame seeds and serve immediately.
Robin
July 31st, 2008 at 9:07 am
I’m so mad; our cukes got wilt disease from an early infestation of the dreaded cucumber beetle!
Your’s look marvelous!
(And don’t you just love your Felcos?)
July 31st, 2008 at 10:58 am
Mmmm … this sounds so good! I can’t wait until my cucumbers are ready so I can try it!
July 31st, 2008 at 12:04 pm
This sounds really yummy! Thanks for sharing.
July 31st, 2008 at 3:31 pm
Great post, I’ll have to try some. I don’t know when I’ll ever get around to planting my own veggies though. My liriope groundcover keeps me busy.
July 31st, 2008 at 9:04 pm
That is some cucumber! Thanks for sharing.
August 3rd, 2008 at 7:09 am
Robin,what a nice twist on cucumber salad. I’ll be trying it. Let us know how the next Armenian cuke tastes.~~Dee
August 3rd, 2008 at 5:03 pm
Huh… that looks really delicious, Robin! My grandmother always made a cucumber salad with vinegar, sugar, and onions. Your Asian version would be a great modern alternative.
August 3rd, 2008 at 6:39 pm
I have always savored a good cucumber, cool from the fridge, but they don’t always like me. (Acid reflux; need I say more?) I need to start some veggies for fall. It’s too hot for most everything in East Texas right now. Scorching and no rain in sight. If you happen to hear from some, please send it this way, will ya?
Brenda
August 3rd, 2008 at 10:16 pm
I am seriously tempted, though, of course, I have no homegrown cucumbers. I’ll find someone else’s.
August 4th, 2008 at 12:46 pm
I had a homegrown cuke that totally surprised me…it was round. Apparently an Heirloom Lemon Yellow and delicious….but I didn’t grow it…the Amish farmers did. The recipe looks delicious!
August 6th, 2008 at 6:40 am
Has anyone preserved/canned cucumbers either whole or sliced to be used for cucumber salad later? or even the picked cucumber salad completed would be good too. We have canned a ton of pickles already and would like to have some cucumber salad in winter. I’m thinking of just trying it and see how it turns out.