The best thing about cooking with fresh summer produce is that you don’t have to do a lot with it. Each ingredient, fruit or vegetable, is so richly packed with natural flavors that a little dressing and seasoning is all it takes, to create a salad that can rival any tedious appetizer. This crunchy cucumber salad, with red onions and pickled mustard seeds, is a testament to that.
Cucumber might seem like a bland vegetable (or to be more precise, fruit), but it has a mild, almost watery sweetness and a crisp bite, that pairs deliciously well with sweet and sour flavors, like this honey and rice vinegar dressing. The addition of sliced red onions gives the salad a pungent bite. Fresh dill and mint leaves cut through the tang and spice with a mild herby sweetness. But the icing on the cake, or the seasoning on the salad, is pickled mustard seeds. These seeds are little bombs of sweet and tart which, when bitten into, pop in your mouth like caviar.
When making this salad, muddle cucumber slices gently to release their juices, and then toss in the other ingredients and dressing right before serving to retain the cool cucumber crunch.
If planning a summer picnic or outdoor lunch, this refreshingly sweet and spicy cucumber salad is a must-try. It is so seriously easy to make, that it transforms cumbersome summer cooking into a cu-cumbersome delight!
Making Cucumber Salad:
Make the dressing:
For the dressing, in a small bowl, add rice vinegar, honey, sesame oil, and salt. Mix until well combined and keep aside.
Assemble Cucumber Salad:
To assemble the salad, in a large bowl add cucumber slices, and muddle gently (they shouldn’t lose their shape). Add sliced onion, mint, dill, and pickled mustard seeds on top. Drizzle the dressing and toss and mix to coat all ingredients with the dressing.
Transfer the salad into a serving bowl. Drizzle more dressing and pickled mustard seeds on top if you like and serve!
6 English Cucumbers, diced into medium-thin discs
1 tbsp honey
1 red onion, sliced into rings
¼ tsp sea salt, or to taste
4 sprigs of fresh mint
2 tbsp rice vinegar
1 tsp pickled mustard seeds
¼ tsp sesame oil
A few sprigs of dill
- To make the dressing, in a bowl combine vinegar, salt, sesame oil, and honey.
- In a large bowl, add cucumber, onion, mint, dill, pickled mustard seeds, drizzle the dressing on top. Toss, mix, and serve.