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    Home » recipes » salad » Sweet Chili Marinated Cucumber Salad. And Tartine.

    by Kathy Patalsky · updated: Mar 14, 2020 · published: May 12, 2010 · About 3 minutes to read this article. Leave a Comment

    Sweet Chili Marinated Cucumber Salad. And Tartine.


    My recipe for Sweet Chili Marinated Cucumber Salad is the perfect combination of zesty, sweet, spicy and cool. Cucumbers are such a versatile veggie to work with, and that’s especially good when you have an extra large cuc in your fridge!…

    Greenmarket Cucumber. Early this week I twit-pic’d a gorgeous extra large cucumber I purchased at the Greenmarket. It was about the length of a yard stick and nearly 3 ½ inches across at the widest point. It was only $4. I had to buy it. It was a giggle-moment buying the ginormous veggie and shoving it in my nearly-too-small canvas bag, but it was mine. There’s something about extra large fruit and veggies that makes me giddy. Giant Shiitakes. Monster-like fennel bulbs. Super-size my produce and it’s all good times. But what do I do with my over sized cool, crunchy cucumber friend??? Here are my two cucumber recipes to chill you out…

    Big Cucumber…

    First off is a cool salad recipe – perfect for make-ahead status…

    Sweet Chili Marinated Cucumber Salad
    vegan

    2 cups cucumbers, paper-thinly sliced
    *My cucumber was one of those ‘seedless’ with lighter than usual seeds. I highly suggest using that variety for this recipe.
    ¼ cup sliced sweet onion
    ⅓ cup apple cider vinegar
    2 tablespoon EVOO, fruity flavored
    3 tablespoon maple syrup or agave syrup
    1 teaspoon red pepper chili flakes
    ½ teaspoon black pepper
    pinch of pink Himalayan salt (or sea salt)
    spritz of lemon juice
    optional: 1 teaspoon fennel seeds or hemp seeds

    Directions:

    1. Wash your cucumber. Slice paper thin and pile in bowl. Add sliced onion.

    2. Toss cucumbers and onions in a spritz of lemon juice.

    3. In separate bowl whisk together EVOO, ACV, maple or agave syrup and all spices.

    4. Add cucumbers and whisked liquid to a large bowl and toss well so that the liquid coats each cucumber – don’t let them all stick together.

    5. Pour into a medium sized bowl. Cover and chill in fridge over night (or at least 2-3 hours at the least).

    6. Serve alone or over top fresh zesty market greens like arugula or frisse. BONUS: You can use the leftover marinade as your salad dressing. Simply add some dry mixed greens, toss and serve the cucumbers overtop your greens.

    Recipe #2 is a quickie and delicious open-faced sandwich, or tartine…

    Tofu Cream Cheese Cucumber Tartine
    vegan, makes two servings

    1 sandwich sized ciabatta bread, multi-grain is best
    3-4 tablespoon tofu cream cheese
    1 cup sliced cucumbers
    fresh black pepper grinder
    pink Himalayan salt grinder

    Directions:

    1. Wash and slice cucumbers

    2. Slice ciabatta long ways and spread tofu cream cheese on top.

    3. Layer cucumbers over bread and cream cheese. Grind a pinch of salt over top and plentiful amounts of fresh black pepper.

    Serve!







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    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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