• Rose

Cucumber Salad -- two ways --

Updated: Jan 16, 2021

I think a highlight of summer are cucumbers. They are crisp, delicious and a wonderful addition to summer salads. But I have to say sometimes I find the best way to prepare them is on their own and highlight their incredible flavour and crunch. Both of these salads are great addition to a BBQ or dinner party.


The first is inspired by an Annabelle Langbein recipe with "Dans Secret Sauce" . I will write her recipe as she shares it but mention what I adjusted (as I didn't have all the ingredients) which I think came out just as great. Thats what I love about cooking, being able to adjust recipes and make do with what we have in the pantry vs. missing out on the recipe as a whole.


The second recipe is a creamier version of a cucumber salad. Equally as satisfying on a warm summer evening. I am learning to appreciate Dill more and think it pairs perfectly with the cucumbers and tart yogurt in this recipe.


Hope you try one, or two of these salads the next time you have some fresh cucumbers.


 

Annabelle Langbeins “Dans Secret Sauce” Cucumber Salad


4 Lebanese cucumbers, sliced lengthwise and then in half moons


Sauce

¼ c coriander leaves

¼ sushi seasoning (I used rice wine vinegar)

2 tbsp mirin (I skipped but you could use dry sherry)

1 tbsp soy sauce

3 tbsp lemon juice

1 tsp brown sugar (or honey)

½ chilli or dried chilli flakes

2 Tbsp finely grated ginger


Place all ingredients except ginger in a blender. Using your hands squeeze in ginger juice, discard pulp. Whizz until the sauce is very fine. The flavours will develop over the next 15-20 minutes, but it is best used within an hour while it retains its vibrant colour. If making ahead, whizz in coriander at the last minute so it holds its color. Pour dressing over cucumber slices just before serving and toss well to coat. Sprinkle with sesame seeds or coriander leaves as garnish.



 

Creamy Cucumber Salad


2-3 Lebanese cucumbers - sliced in circles or half moons


1/2 cup plain, Greek yogurt

2 teaspoons apple cider vinegar

2 tablespoons lemon juice

1 teaspoon honey (optional)

1/8 teaspoon salt

1/2 teaspoon fresh grated garlic or garlic powder

pepper, to taste

2 tablespoons chopped fresh dill


Place Greek yogurt, apple cider vinegar, lemon juice, honey, salt, garlic powder, and pepper into a medium bowl and mix.

Then, mince about 2 tablespoons of fresh dill and add to the mixture and mix. Set aside.

Slice cucumbers and pour dressing over and mix well. Store in the fridge until ready to serve.


I made this once with regular yogurt and it was still really nice and refreshing but certainly not as creamy as with the Greek yogurt. Both options are great!


 







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