Last night, after an afternoon of photographing for our upcoming beta launch, my fridge was plush with prepped vegetables. I had had my fill of cooking for the day, so I made a couple of raw salads to have alongside some canned salmon on whole grain crackers with caper-mayonnaise.
The one that went best with the salmon was a sweet and sour cucumber salad. I tossed diced cucumbers with kosher salt, sugar, red pepper flakes and red wine vinegar, and let them marinate in the fridge for about an hour so the flavors would mingle.
Here’s the recipe:
Sweet and sour cucumber salad
2 medium cucumbers, seeded and diced
3 tablespoons red wine vinegar
1 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1. Scrub the cucumber well to remove it’s waxy coating. Cut it in half lengthwise, then scoop out the seeds with a spoon. Cut the halves in half again lengthwise, then cut across the spears to make a dice.
2. In a medium bowl, toss the cucumber with the remaining ingredients. Cover and refrigerate, stirring occasionally, at least 30 minutes and up to 2 days.