Cucumber Salad

I am going to try to give you some helpful cucumber eating hints, since this is the time of year and there are a lot of them! We all know that cucumbers make a great salad in them self. I would like to suggest a few different dressing options for sliced and chilled cucumbers. Try tossing 3-4 Tb of Lemon juice with 1-2 ts. of sugar and chopped red onions. Or, Mix 2-3 Tb soy sauce with 4 Tb white vinegar and 1 ts sugar. Balsamic vinegar and oil also make a yummy combination for a simple dressing. You can refrigerate your cucumber salad and munch on it as a snack for days. Below is at least one recipe that involves cooking your cucumbers, which can be a pretty common practice.

To prepare: cut cucumbers into bit size lengths (you can peel and seed if you prefer, I like the whole thing). Salt heavily. Refrigerate for an hour or more. Rinse, drain and pat dry. The salt acts to take moisture out of the cucumber flesh. Saute minced shallots, garlic, and ginger in peanut oil until soft. Add turmeric, salt and sugar. Then add a generous amount of vinegar and let simmer for 10 minutes. Pour over cucumbers. Mix well and refrigerate for one hour.

To prepare: Trim cucumber tips. cut into 2-inch lengths (again, if you prefer to peel the skin and scoop out the seeds go ahead). Cut each into 1/2 inch sticks. Toss in butter and seasoning over moderate heat. After about four minutes sprinkle lightly with water. Cover and cook until soft. Uncover, raise heat, and shake. Sprinkle with toasted sesame seeds.