recipe

December 19, 2020

Ellie’s Cucumber Salad

Sliced Cucumber | Stephanie HansenEllie joined the holiday recipe club assignment when she moved home after her first two years at college. Her recipes consisted of quesadillas and assembling epic sandwiches before moving out, so we gave her the easiest recipe—the cucumber salad. Before Ellie, my best friend’s daughter had the assignment — I can only assume it was for the same reason. Now, Ellie is a better cook than me with a palate that extends far beyond my simple Midwestern fare. Dumplings, ramen and various Thai soups are all part of Ellie’s expanding repertoire.

Cucumber Salad Recipe

INGREDIENTS

  • 1 long Persian cucumber (you can sub 4 small or one regular cucumber. If you use a regular cucumber, peel completely and cut in half longwise. Remove most of the seeds.)
  • 1/2 red onion
  • 3 tbsp white vinegar (you can sub rice or apple cider vinegar too)
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 1/4 tsp fresh ground black pepper
  • 3 tbsp fresh dill

INSTRUCTIONS

  1. Halve a medium red onion. Slice thin and rinse and soak the pieces in cold water for 10 minutes. (Rinsing in cold water and soaking takes some of the harsh onion flavors out of the salad.)
  2. Rinse and dry the cucumber. With unwaxed, seedless cucumbers, you can leave part or all of the skin on in strips, which looks attractive when you cut it and actually helps hold the slices together. Other varieties should be peeled and seeded.
  3. Using a mandoline, knife, or a food processor with the thin slicer attachment, or the slicer opening on a cheese grater, or a cheese cutter, thinly slice the cucumber(s). They should be almost see-through. Set aside.
  4. Make the dressing by placing the vinegar, sugar, salt, and pepper in a serving bowl and whisk until the sugar completely dissolves.
  5. Add the sliced cucumber, and chopped dill and toss well. Marinate for 5 or more minutes, toss again, and serve.

Check out all my recipes here.

Photo by Markus Winkler on Unsplash

Cucumber Salad

INGREDIENTS

  • 1 long Persian cucumber (you can sub 4 small or one regular cucumber. If you use a regular cucumber, peel completely and cut in half longwise. Remove most of the seeds.)
  • 1/2 red onion
  • 3 tbsp white vinegar (you can sub rice or apple cider vinegar too)
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 1/4 tsp fresh ground black pepper
  • 3 tbsp fresh dill

INSTRUCTIONS

  1. Halve a medium red onion. Slice thin and rinse and soak the pieces in cold water for 10 minutes. (Rinsing in cold water and soaking takes some of the harsh onion flavors out of the salad.)
  2. Rinse and dry the cucumber. With unwaxed, seedless cucumbers, you can leave part or all of the skin on in strips, which looks attractive when you cut it and actually helps hold the slices together. Other varieties should be peeled and seeded.
  3. Using a mandoline, knife, or a food processor with the thin slicer attachment, or the slicer opening on a cheese grater, or a cheese cutter, thinly slice the cucumber(s). They should be almost see-through. Set aside.
  4. Make the dressing by placing the vinegar, sugar, salt, and pepper in a serving bowl and whisk until the sugar completely dissolves.
  5. Add the sliced cucumber, and chopped dill and toss well. Marinate for 5 or more minutes, toss again, and serve.

Check out all my recipes here.