Dressed Cucumber Food

CUCUMBERS WITH DRESSING

Steps:

• In a large bowl, mix first four ingredients; toss with cucumbers. Refrigerate, covered, 2 hours.

CUCUMBERS WITH DRESSING

Steps:

• Stir mayonnaise, vinegar, sugar, and salt together in a large bowl until smooth; fold sliced cucumbers into the mayonnaise mixture. Cover bowl with plastic wrap and refrigerate at least 2 hours. Serve chilled.

BALSAMIC-DRESSED CUCUMBER WITH OLIVES

Steps:

• Run a fork down the length of the cucumber until it's stripy all over.
• On a chopping board, use a knife to chop off the ends.
• Carefully cut them in half across the middle, then in half lengthways.
• Use a teaspoon to gently scoop out and discard the seeds.
• Chop the cucumber up into 1cm chunks and place in a mixing bowl.
• Place the olives on a chopping board, squash them with the heel of your hand, pull out and discard the stones, then roughly chop them and add them to the bowl.
• Trim and finely slice the spring onions and add them to the bowl.
• Add the balsamic vinegar and 4 tablespoons of extra virgin olive oil.
• Squeeze in the juice of ½ a lemon, using your fingers to catch any pips.
• Sprinkle over a pinch of black pepper.
• Pick and tear over the mint leaves, toss everything together, then serve.

CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC

Steps:

• Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
• On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
• Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
• Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
• When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.