Asian Marinated Cucumber Salad

Today I spent more money at the grocery store than I have ever spent in my life. I actually got the shakes when I was checking out and saw the number go up and up and up. Sweaty, tremble-y hands, discombobulated, everything. I’m like the antithesis of a shopaholic.

IMG_4887
It’s not that I can’t spend money.

It’s just that usually when I spend that much money on something, I’ve thought about it for a while, and of course talked to Eric about it. I can’t handle the fact that I just randomly went and spent hundreds of dollars on a Monday afternoon.

When Eric interviewed for his job, they talked to him about “sticker shock.” It’s something we were expecting. You don’t move to California and expect your grocery bill to be the same. Plus, whenever you move into a new place you have to stock up on everything that is usually just already in your fridge: mayonnaise, salad dressing, ice cream. What, ice cream isn’t a staple in your freezer? You will probably live longer than me.

IMG_4913Well, I’m just glad I’m so cheap that I took the time to pack up my entire pantry before we moved. When all the kitchen boxes were finally emptied, I had 4 pounds of powdered sugar, 30 or 40 cans of beans and tomatoes and fruit, 4 containers of cocoa powder, tons of pasta, Crisco, chocolate chips…you get the idea. I think I had more food packed in those boxes than my brother had in his entire kitchen (before I started cooking for them, of course.)IMG_4885We loved this salad. It is a perfectly light side dish. And I mean it when I say light, don’t expect the flavor to kick you in the mouth. It’s delicate. If you have a mandoline, use it. If not, then you will have to slice by hand, but other than that part, this is a really easy and fast recipe.

I made this salad to go with these Asian Salmon Burgers with Wasabi Mayonnaise. DO IT! Seriously. You won’t regret it.

Asian Marinated Cucumber Salad

Yield: Makes about 6 or 7 side servings

Ingredients

  • 1 large English (seedless) cucumber, very thinly sliced
  • ¼ of a sweet onion, very thinly sliced
  • 1/3 cup rice vinegar
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon minced fresh dill or ½ teaspoon dried dill weed
  • ¾ teaspoon salt
  • ¾ teaspoon sugar
  • ¼ teaspoon crushed red pepper flakes

Instructions

  1. Slice the cucumbers as thinly as you can without slicing your hand. Or go buy a mandoline.
  2. Throw your tablespoon of sesame seeds into a small dry frying pan. Set over medium heat and stir occasionally until the seeds just begin to brown. You don't want to overdo it.
  3. Gently toss together all of the ingredients until everything is evenly coated. Put in a container with a tight fitting lid and refrigerate for at least an hour before serving. Marinated salads like this always improve with time, so feel free to make this ahead of time. Refrigerate for up to 5 days. Gently toss again before serving.
http://thefoodcharlatan.com/2013/09/11/asian-marinated-cucumber-salad/

Source: Foodie With Family

You will probably like these cucumber salads too!

 Cilantro Lime Cucumber Salad:

Cilantro-Lime Cucumber Salad

Pistachio-Pear Cucumber Salad:

Pistachio-Pear Cucumber Salad | TheFoodCharlatan.com

 

Comments

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Comments

  1. Laura says

    So, you may not want to marinate much longer than what is recommended… I made this at about 2pm or so. We ate dinner at about 5:30, maybe 5:15, and it was all mushy. :( I was sad because the flavors were good. Maybe I made the slices to thin? Not sure. By the way, I love you.

    • says

      Hm, this might not be the salad for you actually. The cucumbers aren’t supposed to be crisp after you marinate them. I don’t know if mushy is the word I would use, but definitely soft. It’s like coleslaw. Maybe you would like it better as a fresh cucumber salad–make the dressing, let that sit for an hour or two to allow the flavors to meld, then top some sliced cucumbers with it. It would still be really good. I love you too!

  2. Andrea says

    Sounds so good! I can’t wait to make this :)
    You might like some cucumbers we make in Sweden, well at least my mom always did. thinly slice English cucumber and put it in the a mason jar pour over some distilled vinegar/water and sugar mix. With the distilled vinegar here in the states I would say I use about half half with water and vinegar and then taste myself with sugar. You don’t it overly sweet, more like a sweet tart and then add freshly chopped parsley. We pretty much only had the curly back home but I have used flat leaf here in the US as well. Enjoy!

    • says

      Ooh Andrea that sounds so good! I love marinated cucumbers, they are so so good. I just made another version yesterday, I think I’m posting it on Monday. I will have to try out your Swedish version! (My family is Swedish after all! :) Thanks for commenting Andrea!

      • Andrea says

        Oh how funny, and what a small world. I came across your blog on Pinterest and had no idea you have a Swedish heritage :) I love cucumbers as well in all shaped and used to drive my mom crazy when I was a kid as I used to get them and eat big chunks as snacks. We pretty much only have the English ones at home which are so much more tasty!

  3. Nancy says

    Made this last night & tried it this morning. Love the delicate flavor and the no oil factor. It’s moved from my “to try list” to my “keeper list”. Looking forward to trying your Cilantro-Lime Cucumber Salad too. Found you on Pinterest. Mahalo!

  4. Tiffany says

    Delicious cucumber salad. I Googled Marinated Cucumber and chose this recipe because it used rice vinegar. I had already sliced the cucumbers a little thicker then called for, before I decided to check for a recipe. Otherwise, I made the salad according to the directions for a 1/2 recipe and ate all of it while cruising your blog. I will visit more often now that we have met!

    Cheers,
    tiffany

    • says

      Love the rice vinegar in there! Good stuff. I’m so glad it turned out well for you Tiffany! The cucumber size is a personal preference anyway I think. Thanks for visiting, and for commenting! I love hearing from people who make my recipes :)

  5. Mike says

    Hi Guys
    I’m going to make this with the asian pork tenderloin you’ve got.
    when I was 18 I boarded with this german lady and her daughter and she made a thinly sliced cucumber salad every meal. they were soaking in lemon vinegar with a little water.
    gorgeous.
    Mike

  6. Julie says

    Tried it tonight, I let it marinate for about 45 min. at room temperature. Served it with chicken satay and basmati rice. It was delicious !!! Definitely one of the best dinner this week. This salad is a keeper :) BTW, Really like your recipes and your pictures are gorgeous !!

    • says

      Thank you Julie! I’m so glad you liked the recipe! I just got a mandoline a few months ago so I’m making this all the time lately because NO SLICING! haha. Love the idea of pairing this with chicken satay. YUM! Thanks for coming back to comment!

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