Tuesday, May 31, 2011

Mexican Cucumber Salad

Day 151.

Another CSA box special today. They sent a huge cucumber this week and I just had to do a cuc salad to let the cucumber be the star of the dish. I found a great-sounding spicy cucumber salad, but wanted to give mine a Mexican flare for Taco Tuesday. I think it the recipe turned out fantastically.

Mexican Cucumber Salad
Adapted from Spicy Cucumber Salad.
1 cucumber, thinly sliced (about 3 cups)
2 teaspoons kosher salt or House seasoing
1/2 cup rice vinegar
1/2 cup water
3 tablespoons molasses
1/2 jalapeno, minced (about 1 tablespoon)
2 tablespoons minced red onion
3/4 cup tomatoes, diced
1/2 cup corn
1/4 cup fresh cilantro, chopped

Drain and pat excess water off cucumbers. Throw slices in colander with a bit of kosher salt or House seasoning. Meanwhile, mix liquids in small saucepan. Heat to boiling, reduce heat and simmer for about 10 minutes to reduce liquid to about 1/3 cup. Add onion and jalapeno. Cool liquid.

Meanwhile, add tomatoes, corn and cilantro to cucumbers. Place veggies in a large bowl. When liquid has cooled, pour into bowl and mix.

OMG fabulous. I debated about the corn and the jalapenos, but in the end I think this is the best version of this dish that was floating around in my head. The Bug loves it and her daddy would eat it all himself if we let him. I have a feeling these cucs will be even more delicious after a few days in the fridge. If they last that long.

This post is shared at·Tuesdays at the TableSlightly Indulgent TuesdayTasty Tuesday, Delectable TuesdayTempt My Tummy TuesdayDelicious DishesReal Food Wednesday, Recipe of the Week, Hearth and Souland Tasty Tuesday.


  1. Another great way to use those cucs! Thanks for linking with the Hearth n Soul!

  2. This is indeed a great salad for the Spring season . Looks delicious! Thanks for sharing it with hearth and soul hop