Forget soggy, bland cucumber salads of the past! This vibrant No-Water Cucumber Salad is a refreshing explosion of flavor, perfect as a side dish or a light lunch. Crisp cucumbers are tossed in a tangy, zesty dressing that keeps them delightfully crunchy, unlike many traditional recipes that leave you with a watery mess. We've perfected the technique to ensure maximum flavor and minimal prep time – a true summer delight that’s surprisingly easy to make.
This recipe eliminates the need for soaking the cucumbers, saving you valuable time and effort. The secret lies in a perfectly balanced dressing and a clever chopping technique that maximizes the cucumber's texture and taste. Ready to learn how to create this incredibly simple yet incredibly delicious salad? Let's dive into the step-by-step instructions!
Tools Needed
- Cutting board
- Spoon
Ingredients
- Cucumbers
- Coarse salt
- Sesame powder: 2 tablespoons
- Olive oil: 1 tablespoon
- Soy sauce: 1 tablespoon
- Lemon juice: 1 tablespoon
- Plum extract: 1 tablespoon
- Honey: 1 tablespoon
- Salt: a pinch
- Crab meat
- Tomatoes
- Seaweed
Step-by-Step Instructions
Step 1. Prepare the Cucumbers
- Wash cucumbers thoroughly, rubbing them with coarse salt to remove impurities.
- Cut off the bitter stems. Halve the cucumbers and use a spoon to remove the seeds.
- Cut cucumbers into similar sizes. Sprinkle half a large spoonful of coarse salt, mix well, and marinate for 20 minutes to remove excess moisture.
- Rinse the marinated cucumbers and drain thoroughly.
- Prepare a cutting board. Blanch the cucumbers in boiling water for a short time to easily peel (optional).
Step 2. Make the Dressing
- Mix sesame powder, olive oil, soy sauce, lemon juice, plum extract, honey, and salt. Let it sit for 20 minutes.
Step 3. Combine and Marinate
- Add the drained cucumbers, tomatoes, and seaweed to the seasoning. Mix well to ensure the seasoning is absorbed.
Step 4. Add Optional Ingredients
- Cut crab meat into triangles (optional).
Read more: Spicy Crunchy Korean Stuffed Cucumber Kimchi (Oi-sobagi) Recipe
Tips
- Cucumbers are over 70% water; they'll release water when seasoned due to osmosis. Crushing the seeds helps prevent this.
- Letting the seasoning sit for 20 minutes allows the flavors to blend and enhances the taste.
Nutrition
- Calories: approximately 150-250
- Fat: 8-15g
- Carbs: 15-25g
- Protein: 5-10g
FAQs
1. Can I make this salad ahead of time?
It's best enjoyed fresh, but you can prepare the dressing and chopped cucumbers separately a few hours in advance. Combine just before serving to maintain optimal crunch.
2. What can I substitute for the vinegar?
Rice vinegar, apple cider vinegar, or even a squeeze of lemon juice can be used instead of white wine vinegar. Adjust the amount to your taste preference.
This No-Water Cucumber Salad is a testament to the fact that simple ingredients can create extraordinary flavor. Its refreshing taste and quick preparation time make it a perfect addition to any meal, barbecue, or potluck. Enjoy this crunchy, zesty salad and savor the taste of summer!