One of my favorite cucumber salads is made by Hu Nan Restaurant in Ardmore. It’s hot and sweet. They do a similar cabbage salad as well.
I have never been able to exactly replicate their cucumber salad, but they have inspired my updating a summer staple.
I take three English hothouse cucumbers and peel and slice them into thin rounds. These are the cucumbers considered “burpless”. If I don’t like the way they look at the grocery store, I will use regular cucumbers and peel and cut them in half and scoop out the seeds.
When my cucumbers are all sliced I put them in a bowl and toss them with salt to taste and about 4 tablespoons of white sugar and set aside.
Salt. I am in love with a locally made seasoning salt my husband found for me. It’s called Jake’s Prime Seasoning Salt. It’s a small batch salt from Wallingford, PA. You can order it on their website. It is the first seasoning salt that I think can give Jane’s Krazy Mixed Up Salt a run for her money.
Next I slice up thin one red onion and cut it into more bite size pieces. I add that to my bowl.
Sometimes I add a chopped up red bell pepper to this, but never a green bell pepper.
Following adding the red onion to the bowl, I add the fresh dill. I love dill and do not have a set pre-measured amount. I just chop up a healthy handful from my garden (if I have it and at present almost depleted thanks to the rain), or I buy a bunch at the grocery store.
Next comes the “dressing”. I usually just eyeball it but will attempt to write it down:
1/4 white wine vinegar (or half wine vinegar and half rice wine vinegar)
2 teaspoons of sesame seed oil
2 teaspoons crushed red pepper flakes or Hatch green chile flakes
I wisk the dressing together in a little bowl, pour it over the cucumbers and onions and dill in the larger bowl and mix it all up. Then I cover and refrigerate until it’s time for dinner (or lunch as it also makes a lovely luncheon salad.)