Many years ago I was eating lunch with my Grandmother’s sister and her family in Germany when I was offered some cucumber salad. I accepted, knowing it is nigh impossible to decline food offered by relatives who insist you are “too thin.” Additionally, I think I may have been near a fatal overdose of liverwurst (the only thing I had been served since I arrived there three days prior, thanks to grandma!), and this was a much needed respite. What she brought to the table closely resembled a dish my father had made many times and it was then I came to realize that cucumber salad is a fairly common thing.
Koreans, Germans, Japanese, Greeks, Poles, lots of cultures have one.
The one I whip up on a regular basis has a pan asian and German influence, as you’ll see.
1.5 medium to large cucumbers sliced (about 2 cups)
1 cup white vinegar
1/4 cup apple cider vinegar
1/4 cup rice vinegar
1 medium white or 1/2 medium red onion quartered and thinly sliced
2 tbsp mirin or 1 tbsp honey
1/2 tbsp seame oil
1 tbsp sesame seeds
1 stalk green onion, thinly sliced
Just give everything but the cucumber a good mix in a bowl, pop your cucumber slices in, and let chill for about 4 hours. The result is tangy, sweet, cool and refreshing.