Cucumber Salad

Dark green flecks of sliced scallions, a splash of rice vinegar and thinly sliced cucumbers topped with crunchy peanuts are a winning combination in this simple but tasty salad. Serve it with roasted or grilled meat and rice or potatoes. For a quick meal that travels well, fill a wrap or flat bread with salad, strips of avocado and grilled steak.  Use leftover roast beef if you don’t want to fire up the grill.

Cucumber Salad

Serves 4, adapted from “Easy, Delicious Home Cooking”

1 English cucumber, ends trimmed, sliced length-wise and thinly sliced
4 green onions, green parts only, use scissors to snip into thin slices
1 tablespoon (15 ml) unseasoned rice vinegar
3/4 teaspoon (3.75 ml) dextrose or 1/2 teaspoon (2.5 ml) sugar
1/4 cup (60 ml) salted, roasted peanuts, chopped
1/4 teaspoon (1.25 ml) salt
1/4 teaspoon (1.25 ml) black pepper

Toss the cucumber, green onions, vinegar, dextrose, salt and pepper in a medium bowl. Use as a filling in a wrap or serve as a side salad.

18 thoughts on “Cucumber Salad

  1. Thanks for the Like! My mother-in-law makes a (very) simple version of this, but it always leaves me hungry. I love the added peanuts! I’m going to try this – I think my kids would dig it. Thanks for the idea!

      • Well, I’ve never actually made it because of the mayo, that is why I like this one. But they are flavored/seasoned similarly:

        1 cup mayonnaise
        1/4 cup white sugar
        4 teaspoons distilled white vinegar
        1/2 teaspoon dried dill weed
        1/2 teaspoon seasoned salt
        4 medium cucumbers, peeled and sliced

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