Cool Cucumber Salad- Summer recipes

Hey guys, it has been HOT. In Central California, the lowest day-time temperature for the last month has been 95 degrees. Ouch.

So in an attempt to keep cool, we’re all tempted to not cook. The oven turns up the household temperature a few degrees, and since everyone is already fighting to keep it down, people go out to eat instead. There’s nothing wrong with treating yourself every now and again but every other day for three months? Dangerous. Fattening. Unhealthy.

The best solution is to find easy, no-oven recipes for dinner. Some people imagine eating cold lettuce salads every night of the week and become immediately turned off of the idea of oven-less meals. That definitely isn’t how it has to be, unless you’re into that ;p

On to the recipe! This is my family recipe for Cucumber Salad. I grew up eating this as a summer side-dish, usually paired with pan-seared chicken and stewed tomatoes. Its a creamy, cold cucumber dish that requires no cooking whatsoever! It uses minimal ingredients and takes up very little time.

 

Recipe for Cool Cucumber Salad
Serves 4

 

  • 3 cups of cucumber, thinly sliced* (usually about 2 large cucumbers)
  • 3 tablespoons of light Sourcream
  • 2 tablespoons of white vinegar
  • 1-2 teaspoons of black pepper
  • 1 teaspoon salt

Wash your cucumbers, skin them (unless they’re organic), and slice them very thinly. *I use a mandolin slicer for this, on the thinnest setting).

After you’ve sliced them all to your desired thinness, combine them in a medium bowl with the sourcream. I start out by adding one tablespoon of white vinegar in case it happens to be too strong. You can always add more sourcream if you end up not liking how strong the vinegar is. The consistency of the “sauce” on the cucumbers should be thin, and it should cover all of the slices evenly. You don’t want clumps of thick sauce on this salad.

Once it reaches the proper consistency and taste (sort of bitter but creamy and flavored like the cucumbers), add the salt and 1 teaspoon of the black pepper to begin with. Taste, and add the second teaspoon if necessary.

Mix the salad thoroughly, evenly spreading all of the sauce and pepper. Once you’re satisfied with how it tastes, cover and refrigerate while you finish the rest of the meal.

Voila! It’s delicious, healthy, and a great alternative to those winter-style comforting side dishes that are just to hot for summer!
I hope you and yours enjoy this salad, as well as the rest of your summer!

-Jo

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