When pairing a salad with one of my favorite Asian recipes, spicy cucumber salad is my go-to salad. Cucumbers, though simple, absorb flavors while maintaining their freshness. And, spicy cucumber salad is quick and easy with very few ingredients.
WHAT IS THE DIFFERENCE BETWEEN DIFFERENT CUCUMBERS?
- The skin is waxy and the tough dark green color is more uniform.
- The taste can be more bitter.
- Generally less expensive to purchase.
- For a less bitter flavor, the skin and seeds should be removed.
- Well-known names like Kirby and Persian cucumbers are types of slicers.
- Although any variety of cucumber can be pickled (in a solution or brine of sugar, vinegar, and spices), these cucumbers are specially grown to be uniform in width and length.
- Picklers tend to be shorter and thicker than slicers. They may have bumpy or spotted skin.
- Their color, prior to pickling, can vary from yellow to pale or dark green.
- Gherkins, also known as cornichons or baby dills, are one of the best-known varieties of pickling cucumbers. They're typically much shorter than slicing cucumbers with very bumpy skins and are pickled whole, not sliced.
- These are longer and more narrow than Slicer cucumbers.
- Most of the time they are not waxed and, instead, wrapped in plastic.
- Their seeds are much smaller and easier to eat so they do not require de-seeding.
- The taste is less bitter than slicers, milder, and almost sweet.
- The skin is thinner and edible.
- They're sometimes labeled for sale as “seedless” or “burpless”
WHICH CUCUMBERS ARE BEST FOR SPICY CUCUMBER SALAD?
For my spicy cucumber salad recipe, I an English cucumber because I want thinner skin, fewer seeds, and a sweeter taste. In order to get the most flavor from the cucumber and avoid sogginess, I deseed the English cucumber with a spoon.
- Gently glide the sharp end of the spoon down the center of the cucumber, scraping as you remove the seeds.
- Wipe away any extra seeds remaining.
- Set aside
Then, I used my crinkle cutter tool to cut my cucumber with a fancy wave. Obviously, using a fancy cut is optional, but it does make it a little prettier.
In addition, I add a bunch of green onions (scallions) and a simple dressing with the following ingredients:
- Soy sauce or Tamari (gluten-free soy sauce)
- Rice vinegar
- Maple Syrup
- Chili sauce
- Sesame seeds(optional)
Even though I prepped the ingredients and dressing beforehand, I don't dress the salad until right before serving.
CHECK OUT MY FAVORITE ASIAN RECIPES WITHOUT ANY OIL
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂