Tuesday, August 14, 2012

seasoned cucumber slices

Here is the direct link for: Seasoned Cucumber Slices.

I love cucumbers sliced and seasoned! Such a quick and easy salad especially when the cucumbers from your garden are coming out your ears.

This pin doesn't come from a blog or website. It is someone's own photo and tagged recipe. Thus when I went to try the recipe there wasn't much information to find, such as helpful tips on the quantity of lemon juice used or chile powder, and so forth.

The result? Not much flavor and not worth sharing, really. But in the spirit of trying something new each day, I tried the recipe using quite a few of my cucumbers. No one liked it, thus I ended up throwing most of the salad away. Oh well! They might have tasted better sprinkled with cumin powder instead. 

Do you have any favorite seasoned cucumber recipes you want to share?

Happy pinning!


  1. Yes! But I'd add a couple drops of toasted sesame oil.


    Chinese Cucumber Salad
    (Makes about 4 servings, recipe adapted from Too Many Tomatoes, Squash, Beans, and Other Good Things.)

    4 medium sized cucumbers
    2 T sea salt (for soaking water)
    black sesame seeds for garnishing salad (optional but fun)

    Dressing Ingredients:
    4 T red wine vinegar
    4 T soy sauce (I used low-sodium)
    3 T sugar, Stevia in the Raw Granulated, or Splenda (use Stevia or Splenda for South Beach Diet)
    4 tsp. sesame oil
    1-2 tsp. Sriracha Sauce (or other hot sauce of your choice)
    (original recipe had salt in the dressing, but I left it out this time)

    Peel cucumbers, leaving some of the peel on in stripes if they are fresh garden cucumbers. Cut each cucumber in half lengthwise, then use a spoon to scrape out the seeds.

    Cut cucumbers in 1/4 - 1/2 inch thick slices. Soak 30 minutes in salted ice water. (I used 2 T sea salt in the water.) While the cucumbers are soaking in the ice water, mix the red wine vinegar, soy sauce, sweetener of your choice, sesame oil, and Sriracha or other hot sauce to make the dressing.

    After 30 minutes, drain the cucumbers well, put them in a plastic container with a tight-fitting lid, and pour dressing over cucumbers. Let marinate 30 minutes in the fridge, turning the container over a few times.

    After 30 minutes more, drain the cucumbers, reserving a few tablespoons of the dressing. Put cucumbers on serving dish, drizzle over the reserved dressing, and sprinkle with black sesame seeds if desired.

    This will keep one day in the fridge, but it's much better freshly made.

  2. Oh, that sounds wonderful! I will definitely try them. Thanks for sharing!