Cool Cucumber Salad

The weather here has been nothing but miserable the past few days; hot, humid and hazy. (UPDATE: there is a TORNADO watch until 6 p.m. tonight! Wow…tornadoes in Vermont, that’s exciting!) I have been trying to prepare meals that don’t require the stove top or oven. I am head over hills for this recipe! This one is a keeper! It’s low in calories, yet so refreshing. This recipe is found in the Joy of Cooking cookbook.

Cool Cucumber Salad:

Serves 4

Combine in small bowl:

• 1/4 cup rice vinegar
• 4 teaspoons sesame seeds, toasted
• 2 teaspoons superfine sugar (I used just one packet of Splenda. Agave Necter would work too.)

Add and toss to coat:

• 1 large cucumber, scrubbed or peeled if waxed, halved crosswise, and cut into thin strips or thinly sliced crosswise. (The Hothouse/European cucumbers are perfect for this recipe, as the seeds are minimal and the peel isn’t bitter.)

Cover and refrigerate until the salad is cold, about 1 hour. I really can’t wait for it to refrigerate, I just start eating the entire bowl!

Gurkensalat (My Aunts very own recipe, who is married to a German, so it’s the real deal folks! I love it!)

Serves 6-8

Combine in a small bowl:

• 1/4 cup finely chopped onions
• 1/4 cup white vinegar
• 1/3 cup vegetable oil
• 1/2 teaspoon dill weed
• pinch of salt

Add and toss to coat:

• 2 cucumbers, scrubbed or peeled if waxed, halved crosswise, and cut into thin strips or thinly sliced crosswise.

If you have any delicious cucumber recipes, I’d be interested in them. I am on a cucumber kick and I need new ideas. Have a great week!