Cucumber salad is super easy to throw together and makes a refreshing side dish on a hot summer day. A lot of recipes use a mayo-vinegar dressing, but I think subbing in lemon for the vinegar adds a nice flavor. For a prettier salad, partially peel your cucumbers lengthwise (creating stripes), so that each slice alternates dark green skin and light green flesh around the edge.
1 lb cucumbers, partially peeled and sliced thin
1 tbsp kosher salt
1/4 cup mayonnaise
zest and juice (about 2 tbsp) of one lemon
1 tsp dried dill
1/4 tsp sugar
In a medium bowl, toss cucumbers in salt. Cover and let sit for 30 minutes. Drain thoroughly.
Meanwhile, in a serving bowl, whisk together the mayonnaise, lemon zest and juice, dill, sugar and cayenne. Stir in the cucumbers. Season to taste with salt and pepper.
Refrigerate for 1 hour before serving.
Pictured: Federal Batter Bowl
Thanks to a recent apple picking excursion we have about 8 pounds of fuji apples on hand, and I’ve been thinking about ways to use them. Sure, I could make apple cake or apple pie, but for those times when I’m not in the mood to bake, what then? I settled on an apple slaw — crisp, sweet, savory and tart all in one.
I like my coleslaw tangy, so I chose apple cider vinegar for the dressing. My six-year-old, however, proclaimed it “too sour” — so feel free to substitute a milder variety like white wine vinegar or rice vinegar.
1/4 cup apple cider vinegar
1 tsp coarse ground mustard
1 tsp salt
1/2 tsp pepper
2 tbsp honey
5 tbsp olive oil
1/2 small red cabbage, cored and shredded
2 large carrots, peeled and julienned
1 bunch green onions, sliced
1/2 cup parsley, chopped fine
2-3 fuji apples, cored and julienned
For the vinaigrette: Whisk together the cider vinegar, mustard, salt, pepper, honey and olive oil. Set aside.
In a large bowl, toss the cabbage, carrots, green onions and parsley. Add the apples (I like to save chopping the apples for last so that they have less time to go brown). Add the vinaigrette and toss until mixed well. Refrigerate for about a hour before serving.
Pictured: Pyrex Yellow 404 Round Mixing Bowl, Federal Batter Bowl
Homemade dressing: There couldn’t be a quicker or easier way to impress guests and make any salad special. And if you’re like me, you already have the ingredients in your pantry. (Or at the very least, they are readily available at your nearest grocery store.)
The slight sweetness of this dressing works especially well with a strong cheese. I recently used it with a simple salad of mixed greens, shaved carrots and Gorgonzola crumbles.
3/4 cup olive oil
1/4 cup balsamic vinegar
1 tbsp red wine vinegar
1 tbsp honey
2 tsp whole- or coarse-grain mustard
2 cloves garlic, minced
1 tsp salt
1 tsp pepper
Whisk all ingredients together until well combined. Refrigerate for at least 1 hour to let the flavors meld before using.
Pictured: Pyrex Salad Bowl 444 Cinderella Mixing Bowl, Federal Batter Bowl