Delicious Cool and Crunchy Cucumber Salad
With summer in full force, there is an abundance of bright green, super crunchy summer cucumbers that can be made into a cooling, simple cucumber salad. Virtually any variety of cucumber will work well. We particularly like the English variety, which are also called hot-house and seedless cucumbers. You find them wrapped in plastic at supermarkets or at the summer Farmer’s Markets. They make a delightfully crunchy and delicious cucumber salad. This Mustard Dill Cucumber Salad recipe was created by FinaMill’s own Kate Gilbert, who heads up our social media but is also an incredible cook. It is a light side dish that goes perfectly with burgers or virtually anything you are grilling outdoors. Enjoy.
Ingredients
- 1 seedless cucumber, peeled
- 1/3 cup red onion, thinly sliced
- 2 Tbsp. rice vinegar
- 1 tsp. Dijon mustard
- 1 tsp. sugar
- 1/4 tsp. toasted sesame oil
- 1/2 tsp. salt (grind in FinaPod PRO Plus)
- 2 tsp. dried dill
- 2 tsp. ground mustard seeds (grind in FinaPod PRO Plus)
Directions
1. Stripe-peel the cucumber. First trim the ends off a large English cucumber. Starting at one end, peel off a strip of skin lengthwise. Skip a section and then peel another strip next to the first one, leaving a strip of skin in between. Continue this pattern, peeling and leaving strips, until you have “partially peeled” or “striped” the entire cucumber. Leaving a small amount of peel gives added texture and flavor to the cucumber without overpowering.
2. Slice the stripe-peeled cucumber thinly with a knife or mandolin.
3. Thinly slice about 1/4 of a red onion to get 1/3 cup.
4. In a small bowl, mix all of the remaining ingredients.
5. Combine all ingredients in a large bowl and mix, thoroughly coating the sliced cucumbers and red onion.