Ah, the nostalgic cucumber.
They always remind me of my childhood. Crunching through them, wet and sun-warmed right from the garden. Cold and crisp with dill and sour cream in my Mom’s salad. Moosewood’s cold cucumber soup. Mom’s gazpacho, Mom’s salad tossed with rice wine, salt, pepper and sugar, my Babci’s pickles.
This simple salad plays of their cool sweetness with fruity sweetness and a little heat. If you are serving the salad right away, just slice them in half rounds, toss them with the dressing and eat, but if you are going to hold the salad for a bit in the fridge or freezer, then remove the seeds before slicing the cuckes into thin crescents. The seeds hold much of the moisture in the cukes and this is an easy way to keep your salad from turning to soup.
How do you seed a cucumber? Easy! First peel it, cut off the ends, and then cut it in half lengthwise. Now scoop out the seeds with a teaspoon (the one from your flatware drawer, not the measuring spoon).
Finally, if you are holding the salad, then remember that it will release some moisture, diluting your dressing. Check the seasoning again right before serving.
Tropical Cucumber Salad
- 2-3 medium cucumbers, peeled and thinly sliced, about 3 cups
- 1 tbs chopped mint
- 1 shallot, finely diced
- 1/2 tsp sugar
- 2 tbs Tropical Spice vinegar*
- 1/3 cup peanut oil
*If you or your family prefer less spicy food, try a lightly acidic, sweet vinegar like Champagne Mimosa or rice wine.
- Combine mint, shallot, sugar, Tropical Spice vinegar and a pinch of salt and pepper in a small bowl.
- Whisk in peanut oil in a thin stream. Dressing will become creamy.
- Dress cucumbers lightly, reserving extra dressing.
- Let salad rest for 5-10 minutes for flavors to develop. Check seasoning and add salt, pepper or additional dressing as needed.
*The cucumber will release some water while you let this rest. Season to taste right before serving. For a drier salad, lightly salt the cucumbers, drain in a colander for 15 minutes and pat dry.