Jeffreys Simple Cucumber Salad Food

EASY CUCUMBER SALAD

Steps:

• Whisk together the vinegar, parsley, dill, garlic, sugar, and salt in a bowl; add the cucumber and stir to coat. Cover and chill in refrigerator 4 to 8 hours. Stir well before serving.

SPICY CUCUMBER SALAD

Steps:

• Slice the cucumber in half lengthways and use a teaspoon to scoop out the seeds. Slice cucumber into thick diagonal chunks. Tip it into a bowl and sprinkle with the sugar, vinegar and large pinch of salt. Leave for about 30 mins in the fridge. Meanwhile, tip the other salad ingredients into a bowl. Drain the cucumber and tip in with the rest of the ingredients.
• Heat a griddle pan or heavy-bottomed frying pan until hot, but not smoking. Rub the chicken with oil, season with salt and pepper and sear, skin-side down, for about 8 mins until the skin is crisp and brown and the chicken is practically cooked. Flip the chicken over and give it a few mins more on the flesh side to finish it off. Leave the chicken to rest, then slice each breast on an angle and serve with a pile of cucumber salad.

JEFFREY'S SIMPLE CUCUMBER SALAD

Steps:

• Remove lengthwise strips of peel from the cucumber, leaving alternating strips on. Cut cucumber lengthwise into quarters, and scrape out seeds. Gently smash each length of cucumber with the side of a cleaver to flatten. Cut each quarter in half lengthwise, then crosswise into 1-inch lengths. Transfer to a shallow bowl.
• In a small bowl, combine black-rice vinegar, white-rice vinegar, and sugar. Pour over the cucumber. Season with salt, stirring to combine.
• Mound cucumber on a small plate, and sprinkle with ginger. Serve as an appetizer or as a salad to accompany a rice meal.

SIMPLE CUCUMBER SALAD

Steps:

• Peel the cucumbers and cut in half lengthwise. Using a small spoon or a melon baller, scoop out the seeds and watery center from each half, forming a shallow groove down the center.
• Using a sharp paring knife, slice the cucumbers crosswise as thinly as possible, ideally about 1/8-inch thick.
• Place the cucumbers in a colander and sprinkle with the salt. Using clean hands, toss to combine the cucumbers with the salt and allow to stand, refrigerated, for at least 1 hour and up to 2 hours.
• Using clean hands, squeeze handfuls of cucumber slices to release any excess liquid and transfer to a medium nonreactive bowl.
• In another medium nonreactive bowl, combine the white vinegar, cider vinegar, and sugar, and stir until the sugar is completely dissolved. Pour the vinegar mixture over the cucumbers and add the chopped chives. Stir to thoroughly combine and serve, or refrigerate up to 12 hours or overnight and serve cold.

JEWISH CUCUMBER SALAD

Steps:

• In a bowl, put the thinly sliced cucumber and onion.
• In a small saucepan combine the salt, water, vinegar and sugar, heating slightly to dissolve the sugar.
• Add the celery and mustard seeds.
• Pour over the onion and cucumber. Cover and refrigerate overnight before serving.