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Tag Archives | Cucumbers

Cucumber Salad

Cucumber Salad is a light fresh side dish with sliced cucumbers and a slightly sweet Japanese vinaigrette.

The Sauce: Japanese Vinaigrette – Made with unseasoned Japanese rice vinegar and a little sugar, this dressing quick marinates the thinly sliced cucumbers for an easy cold one-vegetable side dish.

‘Great Sauces Transform Good Food into Gourmet’ 

Kids beg for cukes

Bundled in a net bag, a half dozen Japanese cucumbers are sweet and tender enough to munch down like a carrot or sugar snap pea pod. My brew of kids, Audrey 5, Brig 4, and Dallin 2 at the time, jumped around begging me to buy them at the market around the corner from our Ginowan City apartment. “Are your sure that’s what you want?” I double checked. Once home I washed ’em, sipped off the blossom ends and handed one to each set of waiting fingers. They’d eat the crunchy skinny footlong treats tender skin and all.

Frilly Edged CucumbersThe best equivalent in supermarkets are English cucumbers since American cukes have tough wax covered skin. The skin is tender enough to eat without peeling. They’re long and lanky but slightly bigger than their Japanese cousins. What I love about them is their frilly textured skin. When you slice them it looks like Grandma Sumsion’s delicate tatting or crocheting around the edges.

This cucumber dish has a light Japanese dressing with unseasoned rice vinegar and sugar. It brings out the flavor of fresh cucumbers with slices so thin you can almost see through them. The frilly dark forest green circular edges contrast the pale bottle green slices. This salad complements many Japanese dishes but I also love it as a picnic side with grilled meat or fish.

You may also enjoy You may also enjoy Sesame Shrimp with Miso Dipping Sauce, Sushi on the Fly, Shrimp and Pork Balls with Spicy Lime Sauce, Nigiri Fruit Sushi, Pearl Balls with Ponzu Dipping Sauce, Number One Dashi and Yakitori.

2 of 3 part series ”Land of the Rising Sun”. Part 1 Misoshiru and Part 3 Japanese Salmon with Dashi Udon. More about Japanese dishes.

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Recipe: Cucumber Salad

Prep Time: 5 Minutes | Cook Time: 0 Minutes | Yield: 4-6 Servings | Level: Easy

English CucumberIngredients
1 English cucumber
2 Tbsp unseasoned rice vinegar
1 Tbsp sugar
1/2 tsp salt

Special Equipment – Japanese mandoline, vegetable slicer or sharp knife

Slice and Remove Seeds1 Slice cucumber in half lengthwise. Do not peel. Using the tip of a small spoon, remove the seeds by dragging it down the center. Very thinly slice the cucumber with a Japanese mandoline or sharp knife.

Slicing Cucumbers2 Place cucumber, vinegar, sugar and salt in a bowl and toss. Let stand for 5-10 minutes.

3 Drain the juice and serve.

The longer it marinades the softer the cucumber becomes but it also infuses the vinegar into the cucumber slices. The cucumbers are crisper when eaten freshly mixed.

It can also be made ahead and allowed to marinate for a few hours or overnight.

I like to use a measuring spoon to remove the seeds because I can pick the exact size spoon needed to cleanly extract the pulp.

Serve with Japanese cuisine such as Sesame Shrimp with Miso Dipping Sauce, Sushi on the Fly, Shrimp and Pork Balls with Spicy Lime Sauce, Nigiri Fruit Sushi, Pearl Balls with Ponzu Dipping Sauce, Number One Dashi and Yakitori.

Dish Designer

  • Exchange unseasoned for seasoned rice vinegar. It will be slightly sweeter.

Cucumber SaladInspiration – Helen Horton
Cook with Sauces
Cucumber Salad
Written by
Photography and Styling by Helen Horton
Updated: October 22, 2013

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Fence Post Produce

Crunchy, colorful vegetable sticks cut in long, lanky strips.

‘Great Sauces Transform Good Food into Gourmet’ 

Flatlands of Kansas

Fence posts line long stretches of American highways that connect the Pacific and Atlantic oceans. During the past decade I’ve driven across the continent a half dozen times or so. Any more it doesn’t seem quite so far even though it takes days to drive it. Midway through while sailing along the flatlands of Kansas I notice the never ending fence posts lining the highway. A few are fresh hewn lumber but most are weather worn and rickety corralling animals, delineating corn fields and separating wheat acres.

Snacking on vegetable sticks

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while cruising towards my destination, I’m thinking about the food raised in the bread belt and the dedicated people who live and farm there. I’m dedicating this entry to the farming communities that for generations, have been producing food for the nation. They wear straw hats, overalls, checkered shirts and boots caked with black mud. Give your kids a hat to wear while they eat these fence post sticks.

2 of 3 part series VegeMagic Series. Part 1 Vegetable Warfare and Part 3 Flower Garden Veggies. More on vegetables.

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Recipe: Fence Post Produce

Prep Time: 5 Minutes | Cook Time: 0 Minutes | Yield: 6 Servings | Level: Easy

Bell Pepper Prep

  • 1 large carrot
  • 1 English cucumber
  • 1 jicama
  • 1 bell pepper
  • 5 stalks asparagus
  • few Brussels sprouts

Cucumbers1 Slice the vegetables in long thin strips and arrange on a plate or vertically in glasses or containers.

2 Strew a few Brussels sprouts about.

Three Color PeppersInformation
Choose several colors of bell peppers. Leave the green skin on English cucumbers. Peel American cucumbers.

Gussy up an appetizer buffet with vertical sticks and some vegetable dip.

Send these fence post sticks to school or work in a brown bag lunch.

Serve with deli sandwiches, burgers or hot dogs.

Dish Designer

  • Exchange cucumbers for celery.
  • Exchange jicama for daikon.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 22, 2013

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