Skip to main content

Crisp & Spicy Cucumber Salad


I struggle to come up with side dishes when the temps rise.  The guys could eat corn every day, but I'm always looking for something different to try.  I found this recipe on the Taste of Home website, among some other great "make ahead" salad recipes.   

No major changes to this one- I had prepped veggies for another dish, so whatever form they were in, that's how I used them- my red onion was diced, my carrots were matchstick, etc.

The title says it all on this one- crisp, spicy. I'll also add light and refreshing.   It was a great side to burgers, a perfect summer lunch topped with some grilled chicken. Thank you Alivia D. for sharing her recipe!

For even more ways to put your local veggies to good use, check out the links below.  My to-make list is getting long, time to hit the farm again! #FarmersMarketWeek

Crisp & Spicy Cucumber Salad

Crisp & Spicy Cucumber Salad
Author: Jolene's Recipe Journal

Ingredients

  • 2 small English cucumber, thinly sliced
  • 2 medium carrots, thinly sliced
  • 1 large sweet red pepper, julienned
  • 1/2 medium red onion, thinly sliced
  • 2 green onions, sliced
  • 1/2 serrano or jalapeno pepper, seeded and thinkly sliced, optional
  • Marinade
  • 1/3 cup sugar
  • 1/3 cup rice vinegar
  • 1/3 cup water
  • 1 teaspoon salt
  • 1 teaspoon sesame oil
  • 1 teaspoon reduced sodium soy sauce
  • 1 small garlic clove, minced
  • 1/2 teaspoon minced fresh ginger root
  • 1/4 teaspoon, optional cayenne pepper
  • Optional toppings- minced fresh cilantro, chopped peanuts, additional sliced green onion

Instructions

  1. In a large bowl, combine the first six ingredients.
  2. In a small bowl, mix marinade ingredients, stirring to dissolve sugar.
  3. Pour over vegetables; toss to combine.
  4. Refrigerate, covered, 30 minutes or overnight.
  5. Serve with a slotted spoon. Top as desired.
Source: http://www.tasteofhome.com/recipes/crisp---spicy-cucumber-salad
cucumbers, tomatoes
Salad, vegetables, side dishes
American

#FarmersMarketWeek - A week of #FarmFresh recipes

#FarmersMarket Thursday Recipes

Easy Freezer Sweet Corn by Corn, Beans, Pigs & Kids  
Crisp & Spicy Cucumber Salad by Jolene's Recipe Journal  
Pecan Honey Butter by Family Around The Table  
Pasta with Saffron Pepper Sauce by A Kitchen Hoor's Adventures 
Santa Fe Pork with Peach Salsa by Palatable Pastime 
Summer Vegetable and Chicken Stir Fry by Cooking with Carlee 



Comments

Carlee said…
Picking a side dish is always the hardest part of planning a meal for me. This looks like a great summer side!
Val said…
This looks like a perfect summer side dish.
Cucumbers are my favorite! This salad is perfect for a pot luck!
Jolene said…
Me too! I try to let what I can find at the farm guide me :)
Jolene said…
I especially love the little minis that you don't have to peel!
Jolene said…
It was a great find!
Jan said…
Very refreshing side dish! Health Eats for sure!

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Strawberry Pizzelles

Pizzelles are one of my favorite childhood cookies and I'm constantly looking for ways to put a new spin on them.  Since one of my favorite summer fruits is strawberries, I swapped out the vanilla in the original recipe with strawberry extract.  This post is sponsored in conjunction with #SummerDessertWeek !  I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own. I also added some red food coloring to give it a pink hue, but you can skip that if you like.  I use a cookie scoop to portion out the batter, it keeps all the pizzelles the same size, plus it's quicker than using two spoons.   They're delicious as is but you can take them over the top by fashioning them into a cylinder which we like to call fauxnoli.  You can pipe them full of whipped cream or buttercream.  If you want to prepare everything in advance, store the pizzelle in an airtight container, and the filling in a pastry or zip top bag in the f