The cucumbers this year are fantastic! I need to make sure I note which variety I used because they are really good, long and thin, not a lot of seeds and not all prickly on the outside. Some sort of Japanese cucumber I think.
I have a few cucumber salad recipes I repeat a lot, including this cucumber salad with sour cream recipe and this one from many years ago, cucumber salad with onions and green peppers. Oh, I also have this great Grape and Cucumber Salsa recipe. I like cucumbers. 😉
Tonight I saw a recipe in an old Cooking Light magazine that added an Asian twist with some sesame oil and using rice vinegar for a milder version of the basic marinade, but then kicking it up a notch with the crushed red pepper. Very nice variation!
Cucumber Salad with an Asian Twist
- 2 cups peeled and thinly sliced cucumbers
- 3 Tbs rice vinegar
- 2 tsp sugar
- 1/2 tsp sesame oil
- 1/4 tsp salt
- 1/4 tsp crushed red pepper
- Mix all the ingredients together and chill an hour or two before serving.