When I was younger, we used to take short road trips to various parks in the summer to enjoy the fresh air and to spend some time in the sun, and my mom used to make lunch for us to eat and one of the things I remember her making was cucumber salads.
I used to not really enjoy cucumbers as a child since they didn’t really have much flavor, but I remember enjoying the salads my mom used to make, and as I’ve gotten older, I’ve definitely become a fan of cucumbers, so I thought I’d share a few mixes that I’ve picked up over the years.
I know that cucumber salad isn’t exactly what some might consider road trip food since many gas station convenience stores have very limited selections of fresh food, if any. But, with how simple this recipe is and since you don’t need anything but a knife or sharp object to slice things up, a bowl or jar to mix everything together, and a fork or chopsticks to eat with, you can quickly and easily make your cucumber salad while on the road. And I think this is a great fresh and healthier alternative to the typical road trip snack.
In addition, you can of course get your ingredients while on the road at a chain supermarket, but you can also use this opportunity to do my favorite part of road trips, taking a half-day to check out a small town you would’ve otherwise passed by, and explore their local produce and see if there’s a farmer’s market or family-owned grocery store for you to buy your ingredients and try and mix a bunch of different things together to customize a salad of your choosing.
Speaking of customization, with the cucumber having a neutral flavor profile, it’s quite easy to come up with various different types of cucumber salad. Of course, I have included four different variations in this recipe, but you of course are welcome to experiment with your cucumber salad. For example, another version you could try is a pad thai inspired cucumber salad with shallots, bean sprouts, garlic, tamarind paste, fish sauce, palm sugar, peanuts, and lime juice. Just think of a flavor combination you enjoy and it will probably go well with your cucumbers. And because cucumbers are basically zero calories, you’ll be able to enjoy the flavors of your favorite foods without all of the calories that come from the normal flavor vehicles used like noodles, rice, or bread.
In terms of storage, I recommend just making this and enjoying it immediately since the cucumber will get soggy and not as crunchy after a while, but you can also place it in the fridge (or a cooler if you’re on the road) and allow the flavors to marinate for a couple of hours if you want to have a quick pickled cucumber salad. But, regardless if you eat it immediately or wait for it to marinate, cucumber salad is a great refreshing way to use the last of your summer vegetables while still being able to enjoy your favorite flavors, whether at home or on the road.
Ingredients:
- 1-2 cucumbers of course (I recommend using Persian or English cucumbers as other varieties such as American cucumbers can be a bit too watery and the skin can be too tough to eat)
- Some salt (to help draw out the moisture)
Asian inspired Cucumber Salad:
- 1 tbsp or so of soy sauce
- 1 tbsp or so of rice wine vinegar
- 1 tsp or so of toasted sesame oil
- 1 tsp or so of chili oil
- 1-2 cloves of garlic
- 1 green onion
- Some sesame seeds
- Some MSG
Everything Bagel and Lox inspired Cucumber Salad:
- Some smoked salmon or lox (about 2-4 oz)
- 1/4 of a small red onion
- 2 tbsp or so of cream cheese
- 1/2 tbsp or so of capers (optional)
- 1/2 of an avocado
- 1/2 tbsp or so of everything bagel seasoning
- 1 tsp or so of fresh or dried dill
- Some MSG
Mediterranean inspired Cucumber Salad:
- 1/4 cup or so of tomato
- 1/4 of a small red onion
- 1/4 cup or so of olives
- 1/4 cup or so of feta cheese
- 2-3 tbsp or so of greek yogurt
- 1 tsp or so of olive oil
- 1 tbsp or so of vinegar
- 1/2 lemon worth of juice
- 1 tsp or so of fresh or dried dill
Tuna Cucumber Salad:
- Some tuna (2-4 oz)
- 2 tbsp or so of mayo
- 1 tsp or so of sriracha sauce
- 2-3 radishes
- 1/2 of an avocado
- 1/2 lemon worth of juice
- Some pepper
Special Equipment:
- A mandolin (Optional)
- Mason jars (Optional)
Step 1: Wash & Slice Up Cucumbers
First, for your cucumbers, before you slice them up, make sure to give them a wash and then I recommend using a fork to score the sides of the cucumber. This allows more of the ingredients to cling to the cucumber slices since the sides won’t be as smooth. Then, using your mandolin or a knife, carefully slice your cucumber into thin slices.
Step 2: Add Half of the Cucumbers to Mason Jar & Add Salt
Next, add half of your cucumbers to your jar/mixing bowl and then add some salt to help draw out some of the moisture while we prepare the rest of the ingredients.
Step 3: Slice Up Any Solid Ingredients if Needed & Add to Cucumbers
Using a knife or your mandolin again, slice up any of your ingredients, such as the garlic, green onion, smoked salmon, red onion, avocados, tomatoes, and radishes into small, bite sized pieces and then add these and any other solid ingredients to your salted cucumbers.
You may strain out the water from the cucumbers before this, but it’s fine to leave it in since it’ll help to thin out some of the more solid liquids like the cream cheese and the yogurt.
Step 4: Add in Any Other Ingredients to Cucumbers
Then, for any herbs, spices, seasonings, sauces, oils, or any other ingredients, add these on top.
Step 5: Add Rest of Cucumbers on Top & Sprinkle w/ Salt
Next, add in the rest of your cucumber on top of this and sprinkle some more salt on top if desired.
Step 6: Shake/Mix Cucumber Salad & Enjoy
Then, once your cucumber salad is to your liking, close your mason jar and give it a vigorous shake or mix it in your bowl until all of the ingredients are evenly mixed together and the cucumbers are evenly coated with your choice of additions. And with that, your Cucumber Salad is ready to eat.