First off, I want to thank you all for your suggestions and invitations about my last post! Sharing is caring as they say, and I’m super grateful and happy for all your excellent tips! Road trip excitement awaits. While I’m dreaming about summer fun, I have to first content with life. And at this very moment in Vancouver, it’s cool and wet and dreary. It doesn’t feel like June should. So I’m going to harken back to sunnier days when I made this simple dish. Summer will be here soon, right?
This cucumber salad is refreshing and light and crunchy and pretty much perfect. The original recipe called for dill, but I didn’t have any fresh, and didn’t want to use the dried stuff. So I went with green onions. It pays to experiment because my husband went a bit nuts for this salad. He loved how the green onions worked with the cucumbers and couldn’t wait until we ate this again.
Tangy, slightly sweet and full of yum. A perfect salad for picnics, barbecues, and large gatherings – just double or triple the recipe! Enjoy and think of summer.
sweet and sour cucumber salad with green onions
(adapted from Bon Appétit)
1 english cucumber, sliced thinly
1/2 T kosher salt
1/4 c white wine vinegar
2 green onions, sliced thinly
1 1/2 T sugar
freshly ground black pepper
Place cucumber slices in a colander or wire mesh strainer and sprinkle kosher salt over top. Toss well to coat. Let sit 15 minutes, stirring occasionally.
Meanwhile, mix dressing ingredients in a large bowl, mixing well so that sugar dissolves.
Drain cucumbers and pat dry. Add cucumbers to dressing and toss well. Refrigerate 15 minutes or up to 2 hours. Serve cold.