Thai Cucumber Salad

While some enjoy the health benefits of a cucumber spa treatment 

the cucumber also makes a versatile statement in a variety of dishes from salads

to appetizers to main dishes. Consider these tasty salads for your next meal.  

Thai Cucumber Salad

Cook's Notes: Simple to make and fresh on flavor. This salad makes a fantastic side to any Asian inspired meal. It refreshes and soothes the palate. 
Cooking Tip: Make sure cucumbers are really patted dry otherwise dressing will not stick.
Ingredients: For the dressing:

• 1/2 cup rice vinegar 
• 1 teaspoon sesame oil 
• 2 TB. brown sugar or honey 
• 2 tablespoon hoisin sauce 
• 1 tsp. lime zest
• 1/2 teaspoon crushed red pepper (more or less, to taste) 

For the Salad

• 2 large English cucumbers, washed and thinly sliced (about 4 cups sliced) 
• 1/2 cup sliced green onions (about 2 green onions) 
• Optional 1/3 cup chopped salted peanuts, pine nuts and/or sesame seeds for garnish 

Directions:

• Line a baking sheet with a dish towel.
  
  Thinly slice cucumbers and lay on prepared sheet. Sprinkle with salt. Let sit for 30 minutes to allow the cucumbers to release their water. 
• Pat cucumbers really dry and add to a large mixing bowl. 
• Whisk dressing and pour over the cucumbers, toss to coat. Let sit 30 minutes. Drain and serve immediately.

Gurkensalat (German Cucumber Salad)
Cook's Notes: The traditional German cucumber salad is made with a lot of dill and you can also add parsley, tomatoes, and garlic. There are two types of dressing that are usually used for this salad. You can make it with a sour cream or yogurt based dressing or with an oil and vinegar based dressing. The secret to making a delicious German cucumber salad is to slice the cucumbers really thin.
Ingredients:

• 3 large English cucumbers, thinly sliced
• 2 tsp. Kosher salt
• 1/2 cup large red onion thinly sliced
• 2- 4 tsp. fresh dill, minced

For Vinegar and Oil Dressing:

• 4 TB. white vinegar
• 3 TB. olive oil
• 1 tsp. sugar
• Salt to taste

For Creamy Dressing:

• 3/4 cup sour cream or plain yogurt or a combination of both
• 1/2 TB. olive oil
• 1/2 TB. Dijon mustard
• 2 TB. apple cider vinegar
• 1 tsp.  sugar
• 2 garlic cloves, chopped (optional)
• Pepper to taste

Directions:

• Line a baking sheet with a dish towel. Thinly slice cucumbers and lay on prepared sheet. Sprinkle with salt. Let sit for 30 minutes to allow the cucumbers to release their water. 
• Pat cucumbers dry and add to a large mixing bowl. 
• Whisk dressing and pour over the cucumbers, toss to coat.

For Cucumber Salad with Vinegar and Oil:

• Add the white vinegar, olive oil, and sugar. Mix well to combine. Season with salt.
• Refrigerate for at least 1 hour before serving.
• Keeps well in the fridge for up to 24 hours.

For Cucumber Salad with Creamy Dressing:

• In a small bowl, add the sour cream or yogurt , olive oil, mustard, vinegar, sugar, and garlic (if using), dill and pepper. Whisk and mix to combine.
• Add the dressing to the cucumbers and mix well. Season with salt.
• Refrigerate for 30 minutes before serving. Better to consume the salad the same day.