If you’re looking to elevate your summer salad game, look no further than this vibrant, zesty cucumber salad that’s perfect for picnics and potlucks alike! Bursting with fresh flavors from crisp cucumbers, bright shallots, and a delightful dressing, this dish is as refreshing as a cool breeze on a sunny day. Whether you’re serving it alongside grilled meats or as a light snack on its own, it’s sure to impress!
Budget Information
The total cost of this delightful cucumber salad is approximately $10. This breaks down to around $1.25 per serving if you serve 8 generous portions. Now that’s budget-friendly!
Why This Recipe Works
This cucumber salad works wonders because it’s incredibly versatile and highlights the natural crunchiness of fresh cucumbers while letting the dressing bring a punch of flavor. By draining the cucumbers effectively, you ensure the salad remains crisp and not watery. Plus, the intended balance of sweetness and tang from the vinegar creates a refreshing melody that dances on your palate! Trust me, once you make this, you’ll be hooked.
Ingredients + Optional Substitutions
Here’s what you’ll need to create this mouthwatering salad:
- 3 English cucumbers ($3.00) – You can substitute with regular cucumbers, but English cucumbers are sweeter and less bitter.
- 1 medium shallot ($0.75) – If you don’t have shallots, red onion is a great alternative.
- 1 tablespoon sugar ($0.10) – Adjust according to your taste, or try honey for a natural sweetener.
- 1/4 cup rice vinegar ($1.00) – Feel free to swap with white wine vinegar for a different flavor kick.
- 1/4 teaspoon Togarashi spice ($0.25) – This is optional, but it adds a delightful heat! You can use red pepper flakes if you prefer.
- 1 teaspoon sesame oil ($0.15) – You can omit this if you want to keep it lighter.
- Salt, to taste ($0.05)
- Fresh herbs like cilantro or parsley (optional, $0.50)
Step-by-Step Recipe Instructions
Step 1: Begin by slicing the cucumbers. Using a mandoline or a sharp knife, create paper-thin slices of your English cucumbers. They should almost be translucent, allowing the dressing to soak in perfectly. As you slice, place them in a large bowl, and sprinkle a little salt over the top; this will help draw out the excess moisture, keeping your salad nice and crisp.
Step 2: Once you’ve sliced all the cucumbers, let them sit for about 15-20 minutes. During this time, you’ll notice water pooling at the bottom of the bowl. To maintain that crunch, drain the cucumbers thoroughly. You might want to do this a couple of times to ensure they’re not swimming in liquid! The secret to a perfect cucumber salad is a dry base.
Step 3: Now it’s time to bring the flavors together! Finely chop your shallot and toss it in with the cucumbers. In a separate small bowl, whisk together the sugar and rice vinegar until the sugar is dissolved. Next, add the Togarashi spice and sesame oil, adjusting according to your desired level of zest.
Step 4: Pour the dressing over the cucumber and shallot mixture. Gently toss everything together, coating the cucumbers and shallots in that delicious zingy dressing. Allow the salad to marinate for at least 30 minutes in the refrigerator. This waiting period lets all those flavors meld together beautifully!
Step 5: Just before serving, give the salad a quick taste and adjust seasoning if needed. If you want to add a little freshness, toss in some chopped herbs. Then, serve it up and get ready for all the compliments!
Nutritional Facts
Here’s the breakdown per serving:
- Calories: 90
- Protein: 2g
- Carbohydrates: 20g
- Total Fats: 3g
- Saturated Fat: 0.5g
- Fiber: 2g
- Sugar: 5g
- Sodium: 150mg
Storage and Reheating Tips
This cucumber salad is best enjoyed fresh, but if you need to store leftovers, keep it in an airtight container in the refrigerator for up to 2 days. The dressing might get a bit overpowering over time, so if you plan to make it ahead, consider tossing the cucumbers with the shallots and dressing only right before serving. For a quick refresh, simply give it a good toss before digging in!
Serving Suggestions
This salad pairs perfectly with grilled chicken, barbequed pork, or even atop a fresh bowl of rice. You can also serve it as a light appetizer before a hearty meal. Pairing it with a crisp white wine or iced tea makes for a delightful summer experience!
Reader Tips or Helpful Notes
For extra flavor, feel free to experiment with other additions like bell peppers or even thinly sliced radishes for a color pop. If you’re prepping for a crowd, consider making a double batch—you’ll want leftovers of this crowd-pleaser! And remember, always taste and adjust seasoning. After all, the best recipes are the ones that suit your personal palate!
Recipe FAQs
1. Can I use regular cucumbers instead of English cucumbers?
Absolutely! Just keep in mind that regular cucumbers are more bitter, so you might want to peel the skin and lightly salt them before slicing.
2. How long does this salad last in the fridge?
It’s best eaten within 2 days. After that, the cucumbers will start to lose their crunchiness.
3. Is there a substitute for rice vinegar?
Yes! White wine vinegar is a great alternative, as is apple cider vinegar for a slightly different flavor.
4. Can I add different vegetables to this salad?
For sure! Baby carrots, bell peppers, or even julienned zucchini would add a lovely crunch and color.
5. Is this salad gluten-free?
Yes, all the ingredients in this salad are gluten-free!
