It’s an error that wants correcting that within the near-20 years of plugging recipes into this url, only some actually star cucumbers — and extremely unrepresentative too, on condition that we’re in all probability consuming some format of cucumbers at half the nights of the week with dinner, and snacking on them all through all the different days. Crunchy, chilly, hydrating, cheap, and taking nicely to any area of elements you want to apply, I don’t have to promote you on their attraction, particularly as we slog via our nth warmth wave of the summer time. I believe that the dearth of cucumber illustration within the archives has extra to do with the truth that little about cucumber salads brings out my internal obsessive recipe finetuner; normally I’m simply throwing it collectively.
However for you, for us, and since that is truly the cucumber salad I take advantage of usually on weeknights, I’ve pulled out the measuring spoons. Origin-wise, that is closest to a Japanese salad often called sunomono, which interprets to “vinegared issues.” Cucumbers are the commonest, nevertheless it refers to any uncooked vegetable or seafood marinated in a candy, tangy rice vinegar dressing. I skip the sugar, maintain my cucumbers chunkier than appears frequent, and salt them for much less time — I simply do it for no matter time I’ve whereas I do different issues, even when it’s simply 10 minutes. Salting the cucumbers attracts out a few of their liquid, leaving a moisture deficit that higher absorbs the dressing’s flavors.
For us, it is a staple of stir-fry, easy noodle dishes, or potsticker nights — both frozen or selfmade, and in addition please inform me you need my pork potsticker recipe as a result of I’ve a lot enjoyable making them, and making the entire household assist. I normally need to double this as a result of the least predictable member of our household* will eat the entire bowl earlier than we’ve an opportunity to sit down down if I’m not ready.
(* I truly introduced her some for her sleepaway camp visiting day, plus selfmade dot muffins, and a number of other different issues I can’t inform you about lest you rightly choose me.)
It’s right here! The 2026 SK Classroom Wishlist Undertaking, wherein we attempt to get academics what they should set their school rooms up for achievement, has kicked off. If you happen to can’t work out the place to begin, let me assist! I like to recommend selecting a faculty in your space, or maybe the place you grew up, or looking the descriptions for school rooms that may give attention to one thing notably significant to you. Assist out in case you really feel you’re in a position. There isn’t a buy too small to unquestionably make a instructor’s (and their college students’) day. Plus, shopping for crayons, pencils, and books that assist children study and succeed feels actually good. [Project information. Direct link to spreadsheet.]
Cucumber Salad with Sesame and Rice Vinegar
- 1 pound (455 grams) Persian-style cucumbers, trimmed, in 1/2-inch slices
- 1 1/2 teaspoons kosher salt (Diamond model, use half of others)
- 3 tablespoons (45 ml) unseasoned rice vinegar
- 1 tablespoon (15 ml) toasted sesame oil
- 1 tablespoon (15 ml) soy sauce
- Floor black or white pepper
- Chili oil or chili crisp to style, or purple pepper flakes
- Toasted sesame seeds
Mix cucumbers and salt in a bowl. Put aside for as little as 10 to fifteen minutes, or as much as an hour or two. Switch to the fridge to maintain it chilly and refreshing.
Drain any liquid from the cucumber bowl, then add rice vinegar, sesame oil, soy sauce, pepper, and extra salt, if wanted. Stir to mix. End with chili oil and toasted sesame seeds.
Do forward: Leftovers maintain within the fridge for two to three days, they usually’re superb, turning into gently pickled.
