Cucumber Salad

martha cinader
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…

Join 766 other subscribers

Related Posts:

  • wildflowers by Beverly Parayno

    wildflowers by Beverly Parayno

    The uncut video interview by Tony Robles in Hendersonville, NC who speaks with Beverly Parayno in Cameron Park, CA, about her book of short stories: wildflowers. Read more

  • Give it to the Light

    Give it to the Light

    Shrink the feeling of shame until it fits in the palm of your hand. Offer it up to the Light of the Universe. Imagine the light absorbing the nasty feeling. See it vanish before your eyes, and feel RELIEF wash though you! Read more

  • Fiction Addiction, Beverly Parayno, Edwin Torres

    Fiction Addiction, Beverly Parayno, Edwin Torres

    Jill Hendrix, owner of Fiction Addiction bookstore. Beverly Parayno author of wildflowers. Edwin Torres, spoken word. Read more

  • Wednesday, May 24 on WPVM 103.7 FM

    Wednesday, May 24 on WPVM 103.7 FM

    Hosted from WPVMfm 103.7 in Asheville, Wednesday at 4pm, featuring a conversation about books and the book business with Jill Hendrix, owner of Fiction Addiction bookstore in Greenville, SC. Tony Robles speaks from Hendersonville, NC with Beverly Parayno in Cameron Park, CA, about her book of short stories: wildflowers Read more

  • Gun Talk

    And here, 3000 miles away in the warehouse where I work, they are talking guns Read more

  • Reebee dedoo dada

    The uncut video interview by Tony Robles, who speaks with multi-media artist Filey Matias, author of Reebee dedoo dada, Redhawk Publications, a story of song and the freedom to be oneself! Reebee, dedoo, dada is a book about bullying and how it takes a village to beat one. Read more

%d bloggers like this: