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Recipe: Sweet and Sour Cucumber Salad

By Judith Hausman, Urban Farm contributor

Wednesday, July 25, 2012


Photo by Judith Hausman

Garden-bounty dinners are my favorite.

After two hot weeks and two rainstorms, the cukes have popped. We raided the vines last weekend, uncovering a few giant specimens lurking under the prickly leaves. Still, I was sure they could be salvaged. Overgrown cucurbits require just a little more care unless they are hopelessly dry, woody and bitter.

I peeled these big cucumbers, which I normally don’t need to do. I even scooped out the seedy, but still juicy, centers, which I halved and sliced. (Using a food processor will make even thinner slices.) I could have salted and drained the slices and mixed them into sour cream, but instead, I splashed on a dressing that I could make the fastest and let the cucumber salad sit while I dashed through the quick prep for the rest of our sunset dinner. These garden-bounty dinners are my favorites of the year.

Recipe: Sweet and Sour Cucumber Salad

Servings: About 4


  • 1 to 3 large cucumbers, peeled, seeded and sliced thinly
  • 2 to 3 tablespoons rice vinegar or other mild, white vinegar
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • splash of fish sauce
  • splash of soy sauce
  • splash of sesame oil
  • several grinds of black pepper
Seasoning variations:
  • toasted sesame seeds
  • 1 teaspoon minced hot pepper or a dash of red pepper flakes
  • 4 to 6 Italian or Thai basil leaves, torn
  • 2 to 3 tablespoons cilantro, chopped
  • 1 to 2 tablespoons dill, minced (omit sesame oil, fish sauce and soy sauce)


Mix all ingredients. Let marinate and chill for about 20 to 30 minutes. Serve immediately.

Read more of Locavore Recipes »

Give us your opinion on Recipe: Sweet and Sour Cucumber Salad.
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Looks good
Annie, Houston, TX
Posted: 7/30/2013 6:51:01 AM

About the Blogger

Judith Hausman

Judith Hausman
As a long-time freelance food writer, Judith Hausman has written about every aspect of food, but local producers and artisanal traditions remain closest to her heart. Eating close to home takes this seasonal eater through a journey of delights and dilemmas, one tiny deck garden, farmers’ market discovery and easy-as-pie recipe at a time. She writes from a still-bucolic but ever-more-suburban town in the New York City 'burbs.

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