{emv} day 5: cucumber and red onion salad
I really like cucumbers and red onions and I go waaaaaaay back (in fact my dad’s favorite sandwich is peanut better and red onion – i know, it explains a lot of things, about both of us) but I’m no so big on dijon mustard. I was really unsure about this salad but determined to continue trying new things and determined to continue finding new ways of eating vegetables, I forged ahead. And, I was glad I did. This salad was very yummy and refreshing. The only thing I would do differently next time is let the cucumbers and onions marinate in the salt for a bit longer. I only let them sit for about 30 minutes and while the salt flavored both of them well and softened up the onion, it was not quite as soft as I would have liked it to be. I am certain another 20-30 would have done the trick and perhaps saved me from a bit of onion breath – eeeek! The dressing was much better than I anticipated – the flavor of the cider vinegar cut through and sweetened up the dijon mustard. This would have also been good if I had tossed a few tomatoes on top.
Directions from the article:
3. A nice cucumber salad: Slice cucumbers thin (if they’re fat and old, peel and seed them first), toss with red onions and salt, then let sit for 20 to 60 minutes. Rinse, dry, dress with cider vinegar mixed with Dijon mustard; no oil necessary.
Here’s what I used to make a salad for one – (It was a large portion since this salad was the main component of my lunch. If I was serving this as a side dish, it would certainly have served two)
- 3 inch piece of large cucuber
- 1/2 of small red onion
- 2 tsp salt
- 1/2 tbsp dijon mustard
- 1/2 tbsp cider vinegar
