Cucumber Salad recipe is one of the most popular recipes. These tastily cool and refreshing salads are perfect for approximately any occasion. Dress them up for a gourmet lunch, or serve them with a simple dinner.
About this time of year we start having Cucumber Salads virtually daily night with dinner. The Cucumbers are growing a bit out of control in the garden, ascending up the tomato cages and all over the zinnias that line the elevated beds. Every other day I take in a handful, skin them and chop them up for a simple salad containing of nothing more than the Cucumbers, some rice vinegar, either dill or basil, and salt and pepper. You don’t even actually need the herbs; Cucumbers are crispy and cool with just some vinegar, salt and pepper. But added chopped fresh basil will lift this simple Cucumber Salad to something just a bit more interesting. I choice add a mixture of regular basil and Thai basil.
Cucumbers can very in their level of resentment. Typically the older the bitterer and the seeds are often more bitter than the skin. Once you slice into a cucumber taste it. If bitter, predicament or cut away the seeds. You strength also want to immerse the chopped cucumber in salt water to help offset the resentment. The cucumbers we get are generally fine as is, but I have had some unpleasant ones. With respects to peeling, we almost continuously peel our cucumbers, but there is some variability with thin, slight skins that you don’t need to skin.
I remember varieties of this from summer picnic when I was a slight mouse. It’s one of the first ingredients I love to prepare when the winter weather starts to break. This salad is a cool and classic mixture of sour cream and dill. To make it, you soak the cuke cuts in a little experienced rice vinegar and kosher salt to attraction out some of their water. This helps keep your cucumbers brittle and your salad from receiving soggy.
Nutrition
Per serving: 46 calories; 2 gram fat ( 0 gram sat, 0 gram mono ); 0 mg cholesterol; 4 gram carbohydrates; 1 gram protein; 1 gram fiber; 147 mg sodium; 137 mg potassium.
Ingredients
2 cucumbers (2 pounds)
1 small red onion 1 1/2 table spoons salt
1 table spoon plus 1 tea spoon white wine vinegar or sherry vinegar
1 tea spoon sugar
2 tea spoons dried dill or 2 table spoons fresh basil
How to make Cucumber Salad
Cut the cucumber lengthwise, remove the seeds, and cut thinly. Thinly cut the onion.
In a colander, toss the cucumber and onion with the salt and let it sit and drain for 25 minutes. Press the fluid out of the vegetables and solution well with cold water.
In a medium bowl, add the vinegar and sugar and stir well. Add the cucumber combination and toss to coat. Stir in the dill.
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