Cucumber Salad


Cucumber Salad to keep in the fridge.

Sometimes when a cucumber vine gets going some of the cucumbers grow too large and turn yellow. When that happens I cut it from the vine and leave it there in the garden. It creates the opportunity for the cucumber to reseed itself and become a late season cucumber vine. Now in late October, I have one growing in the kitchen garden. It’s good timing because just a week or so ago I finished the cucumber salad that I prepared in early summer.

Cucumbers are cooling, which I’m imagining might be good for hot flashes (waking me up early lately.) Dr. Lee told me that cucumbers are better than lettuce for women (and lettuce is very good for men). Since most everything he has told me has turned out to be helpful, I’m taking his word for that.

I’ve been making variations of cucumber salad for years now. Apparently it’s a Dutch thing, which might explain why I like it so much, since my mother is Dutch (but I don’t recall her ever making cucumber salad). But my husband doesn’t like cucumbers at all and our sons obviously inherited the same trait. So this is something I make for myself and add to my salad. That keeps us both happy. Since he also doesn’t like mint in his food, I enjoy adding that as well to something I already know no one else wants.

Cucumber Salad

A crispy, slightly sweet cucumber salad that keeps in the fridge for a long time.

  • cucumbers (as many as you want to use)
  • radishes (i had a handful left from spring harvest, these are optional)
  • red onion (to taste)
  • vinegar (white or apple)
  • water (in equal amount to vinegar)
  • dried stevia (can be replaced with sugar or liquid stevia, to taste)
  • dried mint (to taste)
  1. Peel and thinly slice the cucumbers and drop them in the bowl.

  2. Peel and very thinly slice the radishes and combine with cucumbers.

  3. Slice the red onion in very fine rings and then slice the rings into quarters or chop them up.

  4. Drop them in the bowl and sprinkle with dried mint and dried stevia to taste.

  5. Combine equal parts vinegar and water and pour over the salad until it is completely covered.

  6. Cover and chill in the refrigerator.

Serve on its own or as a garden salad topper. The longer is sets in the refrigerator the more flavorful it becomes. Will keep for at least a couple of months…

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