One of my favorite sides with a hot summer night’s dinner is a cool, crunchy cucumber salad. I often serve this recipe with our Flanken Cut Short Rib Recipe. The crisp flavor of this salad has just the right amount of acidity and brings a good balance to both tasty dishes.
Cucumber 101: There are actually three different classes of cucumbers; slicing, burpless and pickling.
Slicing cucumbers are thick, have dark green skin and are covered with an edible wax gives them their shine.
A true burpless variety is the Persian Cucumber which have few seeds.
The last variety is a Pickling or Kirby Cucumber. These cucumbers are good to eat but are used for pickling because they are harder and hold up to the brine and canning process.
The English cucumber fits under both the slicing and burpless category. We typically see them at the grocery wrapped in plastic to protect the thin skin and usually do not have the wax on them.
This cucumber salad is very easy to make as a side dish.
I really like the idea of using the spiral veggie cutter for this recipe. Thanks for sharing!