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It's summer and fresh produce time. Almost everyone
knows how to make this first dish. It's a cross between a fresh pickle
and a salad. Just in case you don't, our friend Burt Coppage of Miami has
given me a recipe to print. Following his recipe are variations as listed.
Cucumber and Onion
Salad
Caribbean Cucumber Salad
Chinese Cucumber Salad
European-style Cucumber Salad
Cucumber Salad with Sweet &
Sour Dressing
Thai Style Sweet and Sour
Cucumber Salad
Greek Style Cucumber Salad
Korean Stuffed Cucumber Kimchi
Cucumber & Onion Salad
From Burt Coppage
2 large cucumbers
1 large yellow onion
1 Tablespoon white vinegar
1 Tablespoon lemon juice
1-1/2 teaspoon
salt
Peel cucumbers and cut in half lengthwise. Scrape out
the seeds, and but into 1/2" thick slices. Place in a large bowl. Cut
onions in half from stem to root. Peel, then slice thinly to form crescent-shaped
pieces. Add to cucumbers.
Add vinegar, lemon juice and
salt and serve immediately. Burt
likes to add some chili and
black pepper
and let it sit for a little while.
Here's a variation from the
Global Gourmet.
Caribbean Cucumber Salad
2 large cucumbers, peeled
1 teaspoon
salt
1 small chile pepper, seeded, minced
2 teaspoons lime juice
1 garlic clove, minced
Slice the cucumbers lengthwise and remove seeds with a melon baller or spoon. Slice
each half into 1/2 inch pieces. Place them in a bowl and sprinkle on the
salt. Toss
gently and let sit for 30 minutes. Drain well.
Place the cucumbers in a serving bowl and add the chilies, lime juice, and garlic.
Toss well. Cover and let salad sit at room temperature for 1 hour before serving.
Another one from the
Global Gourmet has an oriental twist.
Chinese Cucumber Salad
4 cucumbers, peeled
1 teaspoon
salt
1 teaspoon sugar
1 tablespoon rice wine vinegar
1 clove garlic, minced
4 tablespoons soy sauce
1 tablespoon sesame oil
Few drops Tabasco sauce
Slice cucumbers lengthwise. Sprinkle
salt on cut sides, then place cut-side down
on paper towels to drain. After 30 minutes, pat dry.
Slice cucumbers into 1/2 inch pieces. Place in a large bowl. In a small bowl, combine
the remaining ingredients. Sprinkle on cucumbers and toss to coat. Let sit
for 1 hour before serving.
Several European friends taught me to eat them this way.
European-style
Cucumber Salad
(Watch it; it's high in calories, fat and cholesterol)
2 cucumbers
8 oz sour cream
1/2 teaspoon
black pepper
Peel cucumbers. Cut in half lengthwise and scoop out
the seeds. Cut into thin slices. Combine with sour cream and
black pepper
and serve immediately.
Here's another variation:
Cucumber Salad with Sweet & Sour Dressing
By Mary Senft
1 cucumber
2 Tablespoons water
2 Tablespoons wine vinegar
1/2 to 1 teaspoon
salt
1/2 teaspoon sugar
1/8 teaspoon
black pepper
2 to 3 Tablespoons olive oil
1 Tablespoon chopped chives, shallots or red onion
paprika (optional)
Peel cucumber and slice very thin into bowl. Mix water,
wine vinegar,
salt, sugar,
black pepper, olive oil and chives. Shake
well and pour over cucumbers. Chill for one hour. Add more seasoning
and garnish with
paprika if desired before serving.
Thai
Style Sweet & Sour Cucumber Salad
from
Real Vegetarian Thai by Nancie McDermott
1/2 cup distilled white vinegar
1/2 cup water
1/2 cup sugar
1 teaspoon
salt
1 large cucumber, about 12 ounces
1/4 cup chopped red onion
3 Tablespoons chopped fresh cilantro leaves
In a small pan, bring vinegar, water, sugar, and
salt to a gentle boil. Simmer
for about 2 minutes until the sugar and
salt is fully dissolved and the mixture
is slightly thickened. Remove from heat and chill.
Peel cucumber and cut in half length-wise. Slice into 1/4 inch thick half-rounds.
Add cucumber, onion, and cilantro to chilled syrup mixture and let sit about 15
minutes in the refrigerator. To serve, remove cucumber, onion and cilantro
from the mixture with a slotted spoon.
Greek Style Cucumber Salad
1 large cucumber, coarsely grated
1 tablespoon olive oil
1 teaspoon vinegar
1 clove garlic, peeled and crushed
1-1/3 cups plain unflavored yogurt
pinch of dried mint
salt and
black pepper
to taste
black olives (optional)
Shred or coarsely grate the cucumber.
Mix the olive oil, vinegar and garlic in a small bowl.
Add the yogurt, mixing well. Drain the grated cucumber and add to the yogurt;
add the mint,
salt and
black pepper
and mix again. Refrigerate for one to two hours
. Serve chilled, garnished with a few black olives if you wish.
Korean
Stuffed Cucumber Kimchi (Oi Sobagi)
from
Flavours of Korea by Marc & Kim Millon
6 cucumbers (about 8 inches long)
3 Tablespoons
salt
6 spring onions, chopped
3 garlic cloves, peeled, crushed, and finely chopped
1 inch piece fresh ginger, peeled, crushed, and finely chopped
1 small Korean radish, cut into fine matchsticks
4 Tablespoons red pepper powder (ouch!)
1 Tablespoon sugar
Cut the cucumbers either in half (if small), or in thirds
(if large). Stand each segment on its end, and cut a cross down each one almost
to the base (but do not separate). Sprinkle the cucumbers with the
salt, and
rub well in. Cover and set aside for about 2 hours (the time this takes depends
on factors such as humidity, moisture level in the cucumbers, and other such factors).
They should be wilted, but still have a "snap" when bent.
When sufficiently salted, wipe off the excess salt, then pour
boiling water over the cucumbers. Rinse well and refresh immediately in cold water.
Mix together the spring onions, garlic, ginger, radish, red pepper powder, and sugar.
Wipe dry the cucumbers and stuff the mixture into the slits
in each. Pack the stuffed cucumbers into sterile jars and cover tightly.
Allow to stand in a cool, dark place for at least a day, then transfer to a refrigerator.
Serve well chilled. These pickled cucumbers will last for at least a few days,
but they are at their best before they go soft or mushy.
Copyright and reproduced by permission of Marc & Kim Millon
at http://quaypress.com
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