Tuesday, May 13, 2014

Cucumber and Onion Salad

A cucumber and sweet Vidalia onion salad, dressed with a sweet and sour vinegar dressing.

Cucumber and Onion Salad

I shared the sour cream and onion cucumber salad and had so many requests for the plain vinegar variation, that I figured instead of pointing everybody to the variation at the bottom of the recipe, that I would plant it here right beside that version, to include it among all of the other summertime cucumber salads I enjoy.

It's really the same basic process with an adjustment in the dressing ingredients.

Here's how to make it.

Peel cucumbers and slice about 1/2 inch thick. Add to a colander placed on a rimmed dish, toss with salt and let rest for at least 30 minutes, stirring occasionally. The salting will help to draw out some of the water, enhance the texture and help to remove bitterness that cucumbers sometimes have.


For the dressing, whisk together the vinegar, sugar, pepper and celery seed. Halve and slice the onions into thick slices, adding to the dressing with the cucumbers.


Toss, cover tightly and store in refrigerator until well chilled, stirring occasionally. Toss again before serving.



Recipe: Cucumber and Onion Salad

©From the Kitchen of Deep South Dish
Prep time: 10 min |Inactive time: 2 hours | Yield: About 4 to 6 servings


Ingredients
  • 4 large cucumbers
  • 1 tablespoon of kosher salt
  • 1 extra large Vidalia onion
For the Dressing:
  • 2/3 cup white vinegar
  • 2/3 cup granulated sugar
  • 1/4 teaspoon of freshly cracked black pepper
  • 1/4 teaspoon of celery seed, optional
Instructions

Peel cucumbers and slice about 1/2 inch thick. Add to a colander placed on a rimmed dish, toss with salt and let rest for at least 30 minutes to draw out some of the water.

For the dressing, whisk together the vinegar, sugar, pepper and celery seed. Halve and slice the onions into thick slices, adding to the dressing with the cucumbers. Toss, cover tightly and store in refrigerator until well chilled, stirring occasionally. Toss again before serving.

Tip: After the salting step, run the cucumbers through your salad spinner to spin off any remaining moisture and salt before proceeding with the recipe.

Source: http://deepsouthdish.com

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Posted by on May 13, 2014
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9 comments:

  1. I make this all the time. But, I don't always use a Vidalia onion. I think it is just as good, or even better, with a large yellow onion. The sugar is also optional. Sometimes I want it, sometimes I don't.

    ReplyDelete
    Replies
    1. Oh indeed, there are many variations of this salad - this just happens to be the way that I enjoy it Joan!

      Vinegar alone is far too sour for me, so I do like the sweet and sour blend of vinegar and sugar, as with most Southern salads like this, though I use sugar substitutes many times, or a stevia and sugar blend for something more natural. That's an individual preference.

      I also find yellow onions to be far too strong for me and I much prefer a Vidalia over yellow onion just about anytime, but most especially when it is eaten raw!

      At any rate, this is a salad that is highly adaptable... of course! This is just me sharing my recipes on my own blog for those who are interested, but I appreciate you stopping by and taking the time to comment with your version as well.

      Delete
  2. Your timing is perfect; I picked our first cucumbers just yesterday. We make both the sour cream and vinegar versions and never tire of either. And when the zucchini begins to flourish we just swap them out.

    ReplyDelete
    Replies
    1. Gotta love those garden cukes Charlene!

      Delete
    2. Thanks Charlene, I never thought about swapping the zucchini for the cukes, that's a good idea!

      Delete
  3. I like cucumber & onion salad any way it's made. It's especially good when the veggies come from your garden.

    ReplyDelete

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