Thread: cucumber and onion salad

"blake murphy" <[email protected]> wrote in message
news:1hnmscncck1uz.1n2zv05wpcv0i$.[email protected]
> this was kind of a take-off from one of the '101 simple salads for
> the
> season' by mark bittman that someone posted a pointer to a few days
> ago:
>
> cucumber and onion salad
> one cucumber, finely sliced
> one medium onion, finally sliced (i used a regular old yellow onion)
>
> dressing:
> 2 Tbls cider vinegar
> 2 Tbls water
> ~1/4 tsp sugar
> 1/2 tsp dijon mustard.
>
> salt sliced cukes and onions for 1/2-1 hour. drain well (rinse if
> very salty). shake together dressing ingredients in a small jar
> until well blended; pour over cukes and onions. let marinate at
> room
> temp for a while and then refrigererate.
>
> this turned out very well, if i do say so myself - even better the
> second day. i've been vaguely unhappy with the recipes i'd been
> using, but i might stick with this for a while.
>
> your pal,
> blake

Just in time to make good use of the cuke half in the fridge and to
make inroads into the sack of Vidalias that fell into my basket on the
way out of Shaw's yesterday. Thanks, pal.

Felice

blake murphy wrote:
> this was kind of a take-off from one of the '101 simple salads for the
> season' by mark bittman that someone posted a pointer to a few days
> ago:
>
> cucumber and onion salad
>
> one cucumber, finely sliced
>
> one medium onion, finally sliced (i used a regular old yellow onion)

So it took a really long time to slice the onion?

> dressing:
>
> 2 Tbls cider vinegar
>
> 2 Tbls water
>
> ~1/4 tsp sugar
>
> 1/2 tsp dijon mustard.
>
> salt sliced cukes and onions for 1/2-1 hour. drain well (rinse if
> very salty). shake together dressing ingredients in a small jar
> until well blended; pour over cukes and onions. let marinate at room
> temp for a while and then refrigererate.
>
> *
>
> this turned out very well, if i do say so myself - even better the
> second day. i've been vaguely unhappy with the recipes i'd been
> using, but i might stick with this for a while.

It sounds really good. I love the cucumber/onion/sour cream stuff,
this will be a nice change of pace. Thanks.

nancy

On May 29, 3:43*pm, "Nancy Young" <rjynly...@nospamcomcast.net> wrote:
> blake murphy wrote:
> > this was kind of a take-off from one of the '101 simple salads for the
> > season' by mark bittman that someone posted a pointer to a few days
> > ago:
>
> > cucumber and onion salad
>
> > one cucumber, finely sliced
>
> > one medium onion, finally sliced (i used a regular old yellow onion)
>
> So it took a really long time to slice the onion?
>
>
>
>
>
> > dressing:
>
> > 2 Tbls cider vinegar
>
> > 2 Tbls *water
>
> > ~1/4 tsp sugar
>
> > 1/2 tsp dijon mustard.
>
> > salt sliced cukes and onions for 1/2-1 hour. *drain well (rinse if
> > very salty). *shake together dressing ingredients in a small jar
> > until well blended; pour over cukes and onions. *let marinate at room
> > temp for a while and then refrigererate.
>
> > *
>
> > this turned out very well, if i do say so myself - even better the
> > second day. * i've been vaguely unhappy with the recipes i'd been
> > using, but i might stick with this for a while.
>
> It sounds really good. *I love the cucumber/onion/sour cream stuff,
> this will be a nice change of pace. *Thanks.
>
> nancy

My German-descent grandmama always made cucumber & onion salad like
this - without the mustard, which I must confess, I would leave out.
Nostalgia, a wonderful thing.

N.

On Sun, 29 May 2011 15:33:48 -0700 (PDT), Nancy2 wrote:

> My German-descent grandmama always made cucumber & onion salad like
> this - without the mustard, which I must confess, I would leave out.
> Nostalgia, a wonderful thing.

I made some salad similar to this a couple days ago and added some of
my own home made mustard for the first time. I liked teh idea and
will do it more often.

But a half teaspoon is nothing. I use a tablespoon for that much cuke
and less than half the onion.

-sw

On 5/29/2011 4:25 PM, blake murphy wrote:

> this was kind of a take-off from one of the '101 simple salads for the
> season' by mark bittman that someone posted a pointer to a few days ago:
>
> cucumber and onion salad

I love cuke and onion salad! Thanks for this take on it.

On 5/29/2011 5:33 PM, Nancy2 wrote:
> On May 29, 3:43 pm, "Nancy Young"<rjynly...@nospamcomcast.net> wrote:
>> blake murphy wrote:
>>> this was kind of a take-off from one of the '101 simple salads for the
>>> season' by mark bittman that someone posted a pointer to a few days
>>> ago:
>>
>>> cucumber and onion salad
>>
>>> one cucumber, finely sliced
>>
>>> one medium onion, finally sliced (i used a regular old yellow onion)
>>
>> So it took a really long time to slice the onion?
>>
>>
>>
>>
>>
>>> dressing:
>>
>>> 2 Tbls cider vinegar
>>
>>> 2 Tbls water
>>
>>> ~1/4 tsp sugar
>>
>>> 1/2 tsp dijon mustard.
>>
>>> salt sliced cukes and onions for 1/2-1 hour. drain well (rinse if
>>> very salty). shake together dressing ingredients in a small jar
>>> until well blended; pour over cukes and onions. let marinate at room
>>> temp for a while and then refrigererate.
>>
>>> *
>>
>>> this turned out very well, if i do say so myself - even better the
>>> second day. i've been vaguely unhappy with the recipes i'd been
>>> using, but i might stick with this for a while.
>>
>> It sounds really good. I love the cucumber/onion/sour cream stuff,
>> this will be a nice change of pace. Thanks.
>>
>> nancy
>
> My German-descent grandmama always made cucumber& onion salad like
> this - without the mustard, which I must confess, I would leave out.
> Nostalgia, a wonderful thing.

We had it in our home when I was growing up without mustard, too. I
never pre-salt the cucumbers as we don't tolerate much salt here, but I
put some light salt and fresh black pepper in the dressing. I use
Splenda. It is wonderful with the 1015 Texas sweet onions.

I also make a cucumber salad with fresh ginger, garlic and rice wine.
Everyone loves it and it's so simple.



Cucumber Sunomo

2 large cucumbers -- peeled
1/3 cup rice vinegar
2 tablespoons white sugar
1 teaspoon salt
1 1/2 teaspoons minced fresh ginger root

Cut cucumbers in half lengthwise and scoop out any large seeds. Slice
crosswise into very thin slices.

In a small bowl combine vinegar, sugar, salt and ginger. Mix well.

Place cucumbers inside of the bowl, stir so that cucumbers are coated
with the mixture. Refrigerate the bowl of cucumbers for at least 1 hour
before serving.





--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Janet Wilder <[email protected]> wrote:

-snip-
>
>I also make a cucumber salad with fresh ginger, garlic and rice wine.
>Everyone loves it and it's so simple.
>
>
>
> Cucumber Sunomo
>
> 2 large cucumbers -- peeled
> 1/3 cup rice vinegar
> 2 tablespoons white sugar
> 1 teaspoon salt
> 1 1/2 teaspoons minced fresh ginger root
>
>Cut cucumbers in half lengthwise and scoop out any large seeds. Slice
>crosswise into very thin slices.
>
> In a small bowl combine vinegar, sugar, salt and ginger. Mix well.
>
> Place cucumbers inside of the bowl, stir so that cucumbers are coated
>with the mixture. Refrigerate the bowl of cucumbers for at least 1 hour
>before serving.


That's a lot like the way I do mine. [I leave out the sugar- which is
weird because I generally sweeten things up-- and I grate the ginger]

If I'm in the mood I'll give them a shot of Wasabi paste- and maybe
some toasted sesame seeds.

Jim

On Sun, 29 May 2011 16:41:07 -0400, Felice wrote:

> "blake murphy" <[email protected]> wrote in message
> news:1hnmscncck1uz.1n2zv05wpcv0i$.[email protected]
>> this was kind of a take-off from one of the '101 simple salads for
>> the
>> season' by mark bittman that someone posted a pointer to a few days
>> ago:
>>
>> cucumber and onion salad
>> one cucumber, finely sliced
>> one medium onion, finally sliced (i used a regular old yellow onion)
>>
>> dressing:
>> 2 Tbls cider vinegar
>> 2 Tbls water
>> ~1/4 tsp sugar
>> 1/2 tsp dijon mustard.
>>
>> salt sliced cukes and onions for 1/2-1 hour. drain well (rinse if
>> very salty). shake together dressing ingredients in a small jar
>> until well blended; pour over cukes and onions. let marinate at
>> room
>> temp for a while and then refrigererate.
>>
>> this turned out very well, if i do say so myself - even better the
>> second day. i've been vaguely unhappy with the recipes i'd been
>> using, but i might stick with this for a while.
>>
>> your pal,
>> blake
>
> Just in time to make good use of the cuke half in the fridge and to
> make inroads into the sack of Vidalias that fell into my basket on the
> way out of Shaw's yesterday. Thanks, pal.
>
> Felice

hope you like it.

your pal,
blake

On Sun, 29 May 2011 16:43:41 -0400, Nancy Young wrote:

> blake murphy wrote:
>> this was kind of a take-off from one of the '101 simple salads for the
>> season' by mark bittman that someone posted a pointer to a few days
>> ago:
>>
>> cucumber and onion salad
>>
>> one cucumber, finely sliced
>>
>> one medium onion, finally sliced (i used a regular old yellow onion)
>
> So it took a really long time to slice the onion?

i didn't notice that until after i sent it, god damn it
>
>> dressing:
>>
>> 2 Tbls cider vinegar
>>
>> 2 Tbls water
>>
>> ~1/4 tsp sugar
>>
>> 1/2 tsp dijon mustard.
>>
>> salt sliced cukes and onions for 1/2-1 hour. drain well (rinse if
>> very salty). shake together dressing ingredients in a small jar
>> until well blended; pour over cukes and onions. let marinate at room
>> temp for a while and then refrigererate.
>>
>> *
>>
>> this turned out very well, if i do say so myself - even better the
>> second day. i've been vaguely unhappy with the recipes i'd been
>> using, but i might stick with this for a while.
>
> It sounds really good. I love the cucumber/onion/sour cream stuff,
> this will be a nice change of pace. Thanks.
>
> nancy

i haven't tried a sour cream version in a while.

your pal,
blake

On Sun, 29 May 2011 15:33:48 -0700 (PDT), Nancy2 wrote:

> On May 29, 3:43*pm, "Nancy Young" <rjynly...@nospamcomcast.net> wrote:
>> blake murphy wrote:
>>> this was kind of a take-off from one of the '101 simple salads for the
>>> season' by mark bittman that someone posted a pointer to a few days
>>> ago:
>>
>>> cucumber and onion salad
>>
>>> one cucumber, finely sliced
>>
>>> one medium onion, finally sliced (i used a regular old yellow onion)
>>
>> So it took a really long time to slice the onion?
>>
>>
>>
>>
>>
>>> dressing:
>>
>>> 2 Tbls cider vinegar
>>
>>> 2 Tbls *water
>>
>>> ~1/4 tsp sugar
>>
>>> 1/2 tsp dijon mustard.
>>
>>> salt sliced cukes and onions for 1/2-1 hour. *drain well (rinse if
>>> very salty). *shake together dressing ingredients in a small jar
>>> until well blended; pour over cukes and onions. *let marinate at room
>>> temp for a while and then refrigererate.
>>
>>> *
>>
>>> this turned out very well, if i do say so myself - even better the
>>> second day. * i've been vaguely unhappy with the recipes i'd been
>>> using, but i might stick with this for a while.
>>
>> It sounds really good. *I love the cucumber/onion/sour cream stuff,
>> this will be a nice change of pace. *Thanks.
>>
>> nancy
>
> My German-descent grandmama always made cucumber & onion salad like
> this - without the mustard, which I must confess, I would leave out.
> Nostalgia, a wonderful thing.
>
> N.

i like mustard.

your pal,
blake

On Sun, 29 May 2011 18:21:06 -0500, Sqwertz wrote:

> On Sun, 29 May 2011 15:33:48 -0700 (PDT), Nancy2 wrote:
>
>> My German-descent grandmama always made cucumber & onion salad like
>> this - without the mustard, which I must confess, I would leave out.
>> Nostalgia, a wonderful thing.
>
> I made some salad similar to this a couple days ago and added some of
> my own home made mustard for the first time. I liked teh idea and
> will do it more often.
>
> But a half teaspoon is nothing. I use a tablespoon for that much cuke
> and less than half the onion.
>
> -sw

a tablespoon of mustard to four tablespoons of other liquid seems like a
lot.

your pal,
blake

On Sun, 29 May 2011 22:26:32 -0500, Janet Wilder wrote:

> On 5/29/2011 5:33 PM, Nancy2 wrote:
>>
>> My German-descent grandmama always made cucumber& onion salad like
>> this - without the mustard, which I must confess, I would leave out.
>> Nostalgia, a wonderful thing.
>
> We had it in our home when I was growing up without mustard, too. I
> never pre-salt the cucumbers as we don't tolerate much salt here, but I
> put some light salt and fresh black pepper in the dressing. I use
> Splenda. It is wonderful with the 1015 Texas sweet onions.
>
> I also make a cucumber salad with fresh ginger, garlic and rice wine.
> Everyone loves it and it's so simple.
>
> Cucumber Sunomo
>
> 2 large cucumbers -- peeled
> 1/3 cup rice vinegar
> 2 tablespoons white sugar
> 1 teaspoon salt
> 1 1/2 teaspoons minced fresh ginger root
>
> Cut cucumbers in half lengthwise and scoop out any large seeds. Slice
> crosswise into very thin slices.
>
> In a small bowl combine vinegar, sugar, salt and ginger. Mix well.
>
> Place cucumbers inside of the bowl, stir so that cucumbers are coated
> with the mixture. Refrigerate the bowl of cucumbers for at least 1 hour
> before serving.

saved (don't see the garlic or rice wine, though. a different recipe?). i
might have to try this.

your pal,
blake

On 5/30/2011 1:05 PM, blake murphy wrote:
> On Sun, 29 May 2011 16:41:07 -0400, Felice wrote:
>
>> "blake murphy"<[email protected]> wrote in message
>> news:1hnmscncck1uz.1n2zv05wpcv0i$.[email protected]
>>> this was kind of a take-off from one of the '101 simple salads for
>>> the
>>> season' by mark bittman that someone posted a pointer to a few days
>>> ago:
>>>
>>> cucumber and onion salad
>>> one cucumber, finely sliced
>>> one medium onion, finally sliced (i used a regular old yellow onion)
>>>
>>> dressing:
>>> 2 Tbls cider vinegar
>>> 2 Tbls water
>>> ~1/4 tsp sugar
>>> 1/2 tsp dijon mustard.
>>>
>>> salt sliced cukes and onions for 1/2-1 hour. drain well (rinse if
>>> very salty). shake together dressing ingredients in a small jar
>>> until well blended; pour over cukes and onions. let marinate at
>>> room
>>> temp for a while and then refrigererate.
>>>
>>> this turned out very well, if i do say so myself - even better the
>>> second day. i've been vaguely unhappy with the recipes i'd been
>>> using, but i might stick with this for a while.
>>>
>>> your pal,
>>> blake
>>
>> Just in time to make good use of the cuke half in the fridge and to
>> make inroads into the sack of Vidalias that fell into my basket on the
>> way out of Shaw's yesterday. Thanks, pal.
>>
>> Felice
>
> hope you like it.
>
> your pal,
> blake

This one might also be acceptable.
Greek Salad

Adapted from tomato and cucumber salads in “The Art of Greek Cookery”
(1962) by the Women of St Paul’s Greek Orthodox Church.

For one person, scale up at will.

½ medium onion sliced thinly vertically

1 tomato (diced)
2 inches cucumber (diced)
1 clove garlic (minced)
1 tab vinegar
dash MSG
½ tsp oregano
4 black olives (sliced)
Pepperoncini pickles
1 tab Feta Cheese.
Salt and pepper

Misto Oil sprayer.

Add ½ tab salt to onions and cover with water for 5 minutes, drain.
Mix the rest, add drained onion. Season with salt and pepper.

Spray with olive oil, stir around, spray again and let sit for an hour.
If you wish, you could use about 1 tab virginol (EVOO) instead of spraying.


--


James Silverton, Potomac

I'm *not* [email protected]

On May 29, 4:25*pm, blake murphy <blakepmNOTT...@verizon.net> wrote:
> this was kind of a take-off from one of the '101 simple salads for the
> season' by mark bittman that someone posted a pointer to a few days ago:
>
> cucumber and onion salad
>
> one cucumber, finely sliced
>
> one medium onion, finally sliced (i used a regular old yellow onion)
>
> dressing:
>
> 2 Tbls cider vinegar
>
> 2 Tbls *water
>
> ~1/4 tsp sugar
>
> 1/2 tsp dijon mustard.
>
> salt sliced cukes and onions for 1/2-1 hour. *drain well (rinse if very
> salty). *shake together dressing ingredients in a small jar until well
> blended; pour over cukes and onions. *let marinate at room temp for a while
> and then refrigererate.
>
> *
>
> this turned out very well, if i do say so myself - even better the second
> day. * i've been vaguely unhappy with the recipes i'd been using, but i
> might stick with this for a while.
>
> your pal,
> blake

I usually grate finely a bit of carrot in too - for color and to get
rid of any carrot on its last legs. I also like a pinch of dried dill
too in cucumber salad.

On Mon, 30 May 2011 13:09:56 -0400, blake murphy wrote:

> On Sun, 29 May 2011 18:21:06 -0500, Sqwertz wrote:
>
>> On Sun, 29 May 2011 15:33:48 -0700 (PDT), Nancy2 wrote:
>>
>>> My German-descent grandmama always made cucumber & onion salad like
>>> this - without the mustard, which I must confess, I would leave out.
>>> Nostalgia, a wonderful thing.
>>
>> I made some salad similar to this a couple days ago and added some of
>> my own home made mustard for the first time. I liked teh idea and
>> will do it more often.
>>
>> But a half teaspoon is nothing. I use a tablespoon for that much cuke
>> and less than half the onion.
>
> a tablespoon of mustard to four tablespoons of other liquid seems like a
> lot.

You have a pound of vegetables there, too. Which is still going to
weep a lot of liquid.

-sw

On 5/30/2011 12:15 PM, blake murphy wrote:
> On Sun, 29 May 2011 22:26:32 -0500, Janet Wilder wrote:
>
>> On 5/29/2011 5:33 PM, Nancy2 wrote:
>>>
>>> My German-descent grandmama always made cucumber& onion salad like
>>> this - without the mustard, which I must confess, I would leave out.
>>> Nostalgia, a wonderful thing.
>>
>> We had it in our home when I was growing up without mustard, too. I
>> never pre-salt the cucumbers as we don't tolerate much salt here, but I
>> put some light salt and fresh black pepper in the dressing. I use
>> Splenda. It is wonderful with the 1015 Texas sweet onions.
>>
>> I also make a cucumber salad with fresh ginger, garlic and rice wine.
>> Everyone loves it and it's so simple.
>>
>> Cucumber Sunomo
>>
>> 2 large cucumbers -- peeled
>> 1/3 cup rice vinegar
>> 2 tablespoons white sugar
>> 1 teaspoon salt
>> 1 1/2 teaspoons minced fresh ginger root
>>
>> Cut cucumbers in half lengthwise and scoop out any large seeds. Slice
>> crosswise into very thin slices.
>>
>> In a small bowl combine vinegar, sugar, salt and ginger. Mix well.
>>
>> Place cucumbers inside of the bowl, stir so that cucumbers are coated
>> with the mixture. Refrigerate the bowl of cucumbers for at least 1 hour
>> before serving.
>
> saved (don't see the garlic or rice wine, though. a different recipe?). i
> might have to try this.
>
rice vinegar. same thing. I put the garlic in myself, it's not in the
recipe.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Mon, 30 May 2011 13:16:50 -0400, James Silverton
<[email protected]> wrote:

>Greek Salad
>
>Adapted from tomato and cucumber salads in “The Art of Greek Cookery”
>(1962) by the Women of St Paul’s Greek Orthodox Church.
>
>For one person, scale up at will.
>
>½ medium onion sliced thinly vertically
>
>1 tomato (diced)
>2 inches cucumber (diced)
>1 clove garlic (minced)
>1 tab vinegar
>dash MSG
>½ tsp oregano
>4 black olives (sliced)
>Pepperoncini pickles
>1 tab Feta Cheese.
>Salt and pepper
>
>Misto Oil sprayer.
>
>Add ½ tab salt to onions and cover with water for 5 minutes, drain.
>Mix the rest, add drained onion. Season with salt and pepper.
>
>Spray with olive oil, stir around, spray again and let sit for an hour.
>If you wish, you could use about 1 tab virginol (EVOO) instead of spraying.


Thanks James. That's a nice, simple salad that will taste wonderful.

On Mon, 30 May 2011 14:15:35 -0500, Sqwertz wrote:

> On Mon, 30 May 2011 13:09:56 -0400, blake murphy wrote:
>
>> On Sun, 29 May 2011 18:21:06 -0500, Sqwertz wrote:
>>
>>> On Sun, 29 May 2011 15:33:48 -0700 (PDT), Nancy2 wrote:
>>>
>>>> My German-descent grandmama always made cucumber & onion salad like
>>>> this - without the mustard, which I must confess, I would leave out.
>>>> Nostalgia, a wonderful thing.
>>>
>>> I made some salad similar to this a couple days ago and added some of
>>> my own home made mustard for the first time. I liked teh idea and
>>> will do it more often.
>>>
>>> But a half teaspoon is nothing. I use a tablespoon for that much cuke
>>> and less than half the onion.
>>
>> a tablespoon of mustard to four tablespoons of other liquid seems like a
>> lot.
>
> You have a pound of vegetables there, too. Which is still going to
> weep a lot of liquid.
>
> -sw

after being salted and drained, not so much. but knock yourself out.

your pal,
blake

On Mon, 30 May 2011 15:03:15 -0500, Janet Wilder wrote:

> On 5/30/2011 12:15 PM, blake murphy wrote:
>> On Sun, 29 May 2011 22:26:32 -0500, Janet Wilder wrote:
>>
>>> On 5/29/2011 5:33 PM, Nancy2 wrote:
>>>>
>>>> My German-descent grandmama always made cucumber& onion salad like
>>>> this - without the mustard, which I must confess, I would leave out.
>>>> Nostalgia, a wonderful thing.
>>>
>>> We had it in our home when I was growing up without mustard, too. I
>>> never pre-salt the cucumbers as we don't tolerate much salt here, but I
>>> put some light salt and fresh black pepper in the dressing. I use
>>> Splenda. It is wonderful with the 1015 Texas sweet onions.
>>>
>>> I also make a cucumber salad with fresh ginger, garlic and rice wine.
>>> Everyone loves it and it's so simple.
>>>
>>> Cucumber Sunomo
>>>
>>> 2 large cucumbers -- peeled
>>> 1/3 cup rice vinegar
>>> 2 tablespoons white sugar
>>> 1 teaspoon salt
>>> 1 1/2 teaspoons minced fresh ginger root
>>>
>>> Cut cucumbers in half lengthwise and scoop out any large seeds. Slice
>>> crosswise into very thin slices.
>>>
>>> In a small bowl combine vinegar, sugar, salt and ginger. Mix well.
>>>
>>> Place cucumbers inside of the bowl, stir so that cucumbers are coated
>>> with the mixture. Refrigerate the bowl of cucumbers for at least 1 hour
>>> before serving.
>>
>> saved (don't see the garlic or rice wine, though. a different recipe?). i
>> might have to try this.
>>
> rice vinegar. same thing. I put the garlic in myself, it's not in the
> recipe.

o.k.

your pal,
blake