Easiest-Easier-Easy: Cucumbers

We're almost at the end of cucumber season, but I figure better late than never.  Actually, the reason I haven't posted anything yet about cukes as a side dish is b/c all the cukes in our house get gobbled up plain, as is, for snacks and appetizers.  Nary a cuke to pickle even.  I get about one cuke every few weeks to do something "interesting" with, so I don't have a whole lot of pictures either. 

The best things to do with cukes, in my opinion, is dress them lightly with a vinegar dressing that compliments the flavors of your main dish...herbal, Asian and spicy are the trio here.  I also like cucumbers served instead of crackers on an appetizer tray, combined with other summer fruits and veggies in a salad, in summer rolls, in gazpacho or in a smoothie.

Depending on the variety of cucumber, I may or may not peel.  With most "regular" cukes, I'll peel about half the skin off in strips, giving the cucumber a striped look.  If the peel is especially tough or bitter, I'll take it all off.  With Asian or English types, I usually leave all the peel on.


Easiest: Summer herb salad
Makes 4 servings

1 large or 2 medium cukes, peeled, seeded and sliced
handful fresh herbs, chopped
olive oil
apple cider, white wine or rice vinegar

Combine all ingredients, including oil and vinegar just to coat the cucumber.
Easier: Asian cucumber salad
Makes 4 servings

1 large or 2 medium cukes, peeled, seeded and sliced
1/3 cup rice vinegar
1 tbsp sugar or other sweetener
1 tsp fresh grated ginger
1 tsp salt

Whisk together dressing ingredients and toss with cukes.  Let stand 1 hour before serving.

Easy: Spicy cuke salad
Makes 4 servings

1 large or 2 medium cukes, peeled, seeded and sliced
1/4 cup chives or scallions, finely sliced
1 carrot, shredded
1/4 cup rice vinegar
2 tbsp olive oil
1/2 tsp red chili flake
2 tbsp sesame seeds

Combine all ingredients thoroughly, and let stand 1 hour before serving. Pin It