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Sweet n’ Sour Red Onion and Cucumber Salad

August 2, 2011

Sweet n' Sour Red Onion and Cucumber Salad

Sweet n' Sour Red Onion and Cucumber Salad

I was very fortunate the other day to make it out to the local farmer’s market.  The weather was a little wet but there is nothing better than local fresh produce.  I have to tell you I was more than excited at what the market had to offer.  The deals were unbeatable.  A four to six pound bag of freshly picked (not perfect) cucumbers for $0.99, yes, $0.99!  Crazy, right.  I know!  If you live in an area that has access to locally grown produce sold on location, I highly recommend taking the kids for an outing and showing them where their food comes from.  Again, it’s all about connection.  I really believe that if kids are shown where things come from early in their years they will carry that through out their life and be more apt to grow their own food later on.  Or, maybe not, but I like to think so.  The farmer’s market we went to also had raspberry and blueberry U-picks that opened slightly early this year.  We were able to pick 2 quarts of raspberries and 1 quart of the most amazing blueberries.  I have big plans for those little babies!

This salad was obviously inspired by the lovely fresh cucumbers that we were so fortunate to buy fresh.  It is a very light and slightly tangy salad that is absolutely perfect on a hot summer afternoon.  It will quench your thirst and leave  you totally satisfied.

Sweet n’ Sour Red Onion and Cucumber Salad


2 lb cucumbers


1/2 cup rice vinegar

2 tablespoons sugar

1/2 red onion, thinly sliced

1 red Fresno chile, cut into thin rings and seeded

2 tablespoons chopped fresh cilantro

To Prepare the Salad

Peel the cucumbers and cut each in half lengthwise.  Using the tip of a spoon, remove the seeds.  Cut each half crosswise into slices 1/4 inch thick.  Place the cucumbers in a colander, sprinkle with 1 teaspoon of salt, and toss to mix well.  Set aside at room temperature and let drain for 1 hour.

In a small saucepan, combine the vinegar, sugar and 1 teaspoon of salt.  Bring to a simmer over medium heat and cook, stirring to dissolve the sugar, for 2 minutes.  Set aside and let cool to room temperature.

Pat the cucumbers dry with paper towels.  In a large bowl, combine the cucumbers, red onions, chile and cilantro and toss to mix well.  Pour the dressing over the cucumber mixture and toss to coat thoroughly.  Cover and refrigerate for at least 2 hours or overnight.  Serve chilled.

Makes 4-6 servings

From Essentials of Asian Cooking ~ Williams-Sonoma

Sweet n' Sour Red Onion and Cucumber Salad

Sweet n' Sour Red Onion and Cucumber Salad

This salad is perfect accompaniment to a BBQ  and may be prepared well in advance.

From our kitchen to yours,
Sydney Jones

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