Recipe

On The Side: Marinated Cucumber Salad

It’s summertime, and unless you live in the Arctic or have spent the last 6 weeks under your covers with the A/C blasting, you know it’s getting super hot. Something that’s always left me perplexed is that the go-to summer side dish is potato salad. Hey, if you love it, that’s fine, but the idea of all that mayonnaise sitting under the blazing sun at a cook out… I’m all set, thanks.

I often see these containers of marinated cucumbers in the prepared food section of the grocery store. While picking one of those up would be an easy shortcut, sometimes the store can really drive the price up. So stroll on past, head to produce, and get your own.

Everything in this recipe I had on hand in my pantry or fridge. All I need to do was grab some Persian cucumbers, and I was able to make double the portion offered in the deli section, at a fraction of the cost.

Hey…. what the heck is a Persian cucumber exactly?

They are small, only about 6 inches long (hold your jokes) with virtually no seeds. They have a much more concentrated, sweet flavor, that hold up very well to all the other flavors we are going to add in. They usually come in a pack or bag of 5. You can use any cuke you like, but I highly recommend the Persian ones.

  • 2 cups sliced Persian cucumbers (approx. 5 cucumbers)
  • 1 sliced shallot
  • 1/4 cup orange juice
  • 2 Tbsp rice vinegar
  • 1 Tbsp low sodium soy sauce
  • 1/4 tsp fish sauce
  • 1 tsp sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp dried dill
  • 1/4 tsp crushed red pepper
  • 1/4 tsp ground ginger
  • 2 Tbsp extra virgin olive oil
  1. Using a sharp knife or a mandolin, slice the cucumbers very thinly. Peel & thinly slice the shallot as well.
  2. In a bowl, combine the orange juice, rice vinegar, soy sauce, fish sauce & sugar. Stir until the sugar dissolves. Add the garlic, dill, crushed red pepper & ginger. Whisk together while slowly drizzling in the olive oil. Add the sliced cucumber & shallot, tossing to coat.
  3. Cover tightly & refrigerate for at least 2 hours to overnight. Serve chilled.

If you don’t have fish sauce, you could substitute sesame oil. Fish sauce is one of those ingredients that smells crazy, but a little goes a long way in adding depth of flavor. It’s that funky little note you can’t quite put your finger on.

Instinctually, I would have reached for some fresh lime juice as my citrus component, but funny little story: My husband loves a good old fashioned which requires a sliver of orange rind in it. I will get an orange, peel it, and make as many pieces as I can and freeze them so that they are always available for a quick cocktail. I happened to be doing this the other day, so I decided to juice the orange and use it for this recipe. I always prefer fresh citrus juice in recipes, but I won’t be mad if you want to take advantage of OJ you already have in the fridge. Just avoid pulp.

The first thing you taste in this dish is a great balance of sweet and sour, with a little kick of spice at the end from the crushed red pepper (which you can leave out to make it a little more family friendly). It’s the perfect companion for cook out staples like saucy ribs or spicy wings. They are great on the side of a burger or grilled chicken sandwich, but even better as a topping.


Or you can be like me, and spend all day picking at them out of the fridge as a snack because they can get a little addicting.

Can we talk about how easy it was too? The bulk of the work is just slicing the cucumbers. If you want paper thin slices, use a mandolin (carefully) but I like using my knife and keeping the slices a tiny bit thicker so that they still have a nice crunch to them.

The best part is making it the day ahead so you don’t have to worry about it. If you bring it out to a cook out, I’d suggest keeping the serving vessel on ice so that they keep that chilled factor that is oh-so refreshing on a scorching summer afternoon.

Stay cool, everyone! I’ll be back again soon with some more fun summer ideas.

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