Hey hey hey! Oh my goodness. Do you ever have those days where your stress level is at a level BAZILLION? Well today, my friends, is one of those days. Between our trip to Phoenix tomorrow, a visit to the vet for my little dog, selling the house we’re living in, and then just life in general, yeah…its been a tough one.
Luckily, I am a genius (functioning lazy person) and have some super fast, super easy recipes I can draw from on days like today. Not that I really feel like eating due to my terrible flight anxiety, but I need to. Its kind of important I guess.
This recipe is a tweaked version of one I made many years ago. At the time, it was one of my “go to’s” because you can make a bunch of it for super cheap. Being a single lady, (insert Beyoncé here) working at Starbucks, trying to pay bills, it was a life saver. One thing that is nice too is that it’s easily made vegan/vegetarian. Just omit the fish sauce and it will still taste wonderful! Its great either by itself, or sometimes I would cook some shrimp and rice noodles and make something that resembled a Vietnamese noodle bowl. I have also wrapped the salad with rice noodles and extra veggies in those sticky rice paper wraps. Dip that into some peanut sauce and you’re good to go. I mean anything in peanut sauce is delicious, am I right? Bottom line though, any way you eat this, it will be tasty.
Make sure you get as much moisture out of the cucumbers as possible. That is key! If you don’t, you’ll end up with a watery mess of grossness. Just dont skip this step, ok?
Also, if you use the full amount of crushed red pepper flakes, I have to warn you, it will be pretty spicy. Make sure to adjust accordingly to avoid FIRE FACE.
Now, let’s make this darn salad, shall we?
Easy Sweet and Spicy Cucumber Salad
Sweet,spicy and delicious
- 4 cucumbers
- 1/2 tsp kosher salt
- 2/3 cup rice vinegar
- 1/4 cup water
- 1/8 cup pineapple juice
- 1 tsp Thai Fish Sauce (or can omit for Vegan/Vegetarian)
- 1 tbs agave or honey
- 1/2 tbs or less red pepper flakes
- 1/2 inch peeled, sliced, ginger root
- 1/4 cup finely sliced onion
- 8oz can chunk pineapple in juice
- Peel and slice cucumbers lengthwise. Once sliced, scrape out the seeds gently with a spoon. Then slice into 1/4 inch thick slices and add to a colander either placed in the sink or over a bowl. Lightly toss with kosher salt and let it sit for at least 15 minutes.
- While the cucumbers are draining, prepare the dressing. Add the vinegar, water, pineapple juice (use the juice from your canned pineapple), fish sauce, red pepper flakes, ginger, and agave to a sauce pan. Heat mixture on high until it comes to a boil. Then, once at a light boil, reduce to medium heat and simmer for approx 10 minutes or until it thickens just a bit
- Once the mixture has thickened and has become more concentrated, remove from heat and scoop out the ginger pieces. Let cool for approx. 5 minutes.
- While the dressing cools, take a clean tea towel or paper towel, and pat off some of the excess liquid from the cucumbers. Once some of the extra moisture has been removed, add cucumbers to a medium sized salad bowl. Add onions and pineapple chunks.
- After dressing has cooled for 5 minutes, pour the warm dressing over the cucumber, onion, and pineapple mixture. Stir to combine, then cover and set aside in the refrigerator for at least 1 hour.
Serve cold as is, or with dry roasted peanuts on top. This is my preferred way to eat it as the peanuts add some salt, a nice crunch, and help to bring everything together.
See? Easy peasy!
Until next time, happy eating!