So today’s the day.. If I don’t use those cucumbers on my kitchen counter I’ll have to take the “crunchy” right out of that title above. If I wait two more days, I’ll have to add “furry”..and I can tell ya right now, a recipe called furry cucumber salad would probably not garner any ‘likes’… (but then again, it might.😏)
I love our farmer’s market and I shop there all the time. Their produce is usually great and sometimes, if the clock is ticking on certain items, they’ll stuff whatever it is into black little buckets and sell at a deep discount- but you have to buy the whole bucket of whatever it is…and the clock is seriously ticking.
That’s how I usually end up with way more than we can possibly consume, dozens of little ziploc bags of frozen veggies in the freezer, and yes, the occasional furry cucumber.
So now you know why I have a pile of cucumbers to deal with, and here are two dressings I am making so we can choke them all down while they are still crunchy!
Both of these recipes call for three cucumbers, so I will obviously be tripling my amounts. 😧
SESAME LEMON DRESSING
- 1/4 cup rice vinegar
- 2 TBSP Asian Sesame oil
- 1 TBSP lemon juice
- 1TBSPN toasted sesame seeds
- 2 TSP sugar
- 1/8 tsp dried pepper flakes
CREAMY DILL DRESSING
- 1 cup sour cream
- 1/2 med, red onion sliced very thin
- 1/4 cup fresh, minced dill
- 1 TSP sugar
- ground black pepper
- 3 TBSP cider vinegar
If I have time I slice, salt, weight and drain the cucumbers so they are crunchier.
Just slice ’em, toss some salt on them, put in a colander on top of a bowl for a few hours with a large Ziploc bag half full of water on top to press the extra liquid from the cucumbers..then add dressing.