I use my mandolin to slice the cucumber and onion. I like the uniform slices and it’s ability to slice very thin.
Wash the cucumber, to me, that means rubbing it vigorously under cold running water. Peel the cucumber lengthwise leaving thin strips of skin behind. I do this for looks and flavor. Then, with the tip of a pairing knife, cut the cucumber down the middle starting one inch from the end, not slicing all the way through. Roll the cucumber a quarter turn and repeat the cut. Set the mandolin to 1/4 inch. Very carefully slice the cucumber.
Peel the onions and cut the top and bottom from them. Cut them once down the middle, then load it together on the spikes of your mandolin’s safety handle. Set the mandolin to 1/8 inch. Very carefully slice the onions.
2-3 medium cucumbers
2 medium red onions
1 teaspoon celery seed
4 tablespoons extra virgin olive oil
1 tablespoon white vinegar
1 tablespoon apple cider vinegar
1 tablespoon sweet rice vinegar
1 teaspoon Dijon style mustard
1 teaspoon sea salt
2-3 garlic cloves, finely minced or put through a garlic press
1-In a medium size bowl combine cucumber and red onion slices.
2- In a small bowl combine the rest of the ingredients. Pour over cucumber and onion mixture and toss to coat. Chill for a few hours. Mix right before serving and enjoy.
Serve sprinkled with feta crumbles. Sprinkle with red pepper flakes for added heat.
I invented this salad with things I had around the kitchen. I’ve made it twice already.
I made this with Truvia, so if you don’t like Truvia then add 4 tablespoons of sugar.
Prep time: 15 minutes, plus 1 hour to marinate
1/2 cup carrots, julienned
1 large cucumber, sliced 1/8 inch thin
1 large red onion, sliced 1/8 inch thin
2 green onions, sliced on long diagonal
1 cup rice vinegar
1/4 cup Aji-Mirin sweet rice cooking seasoning
1 tablespoon dill
1 tablespoon and 1 teaspoon Truvia sweetener
1 tablespoon lemon juice
1/2 teaspoon salt
Fresh ground pepper to taste
Prepare the carrot, cucumber, and purple onion on the mandolin slicer, set to 1/8 inch thin. Use the julienne setting for the carrots. Pre-cut carrots from the store can be used. Slice the green onion on a long diagonal. Place all vegetables in a non reactive mixing bowl.
In a small bowl. Mix the Truvia, dill, salt, and pepper. Add the rice vinegar, Aji-Mirin, and lemon juice to the bowl and mix. Pour the mix over the vegetables and combine with a slotted spoon. Cover with plastic wrap, removing as much air as you can.
Refrigerate for at least one hour, best over night. Swish the liquid through the vegetables as desired. Also great as a relish with frankfurters.