Just five short months ago I was heralding the arrival of fall and cooler weather. However, I am now officially sick of the dreary, chilly weather we have been having recently. Once Christmas is over, I have no use for cold weather.
I am craving longer days, warmer temperatures, flowers, and fresh produce. The little farmer’s market down the street – which has been closed since they sold their last Christmas tree – looks so lonely and abandoned. I can’t wait to replant my herb garden and have a bounty of fresh basil growing right outside my garage. I am longing for vine-ripe tomatoes drizzled with olive oil and sprinkled with salt and pepper. I wish it was warm enough to sit outside on the back porch with my husband, listen to some great music, and munch on cheese and crackers while the sun goes down. Spring just can’t get here fast enough.
This salad is my attempt at making spring come a little bit earlier. I have never liked cucumbers and thought purple onions were way too overpowering. I would never have considered making this. However, as I was showing my husband a recipe for chicken gyros that I planned on making that night, he caught sight of this salad on the opposite page and asked if we could have it.
It’s simple enough. Thinly slice your cucumber and onion, toss in a few ingredients and suddenly your salad is made. I am the girl who always eats around the cucumbers in a salad and sets her purple onions slices on the side of her plate. But the vinaigrette somehow mellows the strong flavors that I usually abhor and it just works. It is truly delicious. So delicious that we’ve made it three times in the last week.
Asian Marinated Cucumber Salad
- ¼ cup sugar
- ¼ cup rice vinegar
- 1 teaspoon kosher salt
- ½ teaspoon chili garlic sauce
- 2 cups cucumber thinly sliced
- ½ cup red onion thinly sliced
Combine first four ingredients in a large bowl.
Stir until sugar is dissolved.
Add cucumber and onion. Toss to combine.
Chill until ready to serve.