A lot of the food sites that I follow are already starting to talk about crock pot cooking, stews and soups...but here in Murphys we are still experiencing summertime heat and the cucumbers are still coming in! My friend Annie planted Suyo Long cucumbers this year, a Japanese variety that is spiny, burpless and super flavorful. In an attempt to use these beauties while they are still with us, I came up with a cucumber salad that is a bit spicy, different and really refreshing.
Japanese Suyo Cucumber Salad
2 medium cucumbers, peeled & sliced
2 oranges,* peeled and supremed**
1 jalapeño, sliced into thin rounds
1/2 c mint, chopped roughly
1/2 c cilantro, chopped roughly
1 dz baby tomatoes, cut in half
1/2 red onion, cut in half & sliced thinly
1 T rice wine vinegar
2 T fresh lime juice
1 T sugar
Put the last 3 ingredients in a bowl and mix until the sugar is dissolved. Put all the other ingredients in the bowl and toss; chill.
*Feel free to substitute fresh mango cut into a 1/2" dice for the oranges for a real ‘south of the border’ flare.
**Supreming is a technique that removes the membrane from citrus fruit so it can be served in slices. To supreme an orange begin by trimming off the very top and bottom of the fruit with a sharp knife. Next, set the fruit on end, and carefully cut the skin from its flesh, beginning at the top and following the curves down. Then, carefully cut out each section of the fruit by inserting the blade of the knife between the flesh and the membrane on both sides. The wedges should come out easily, leaving only the membrane intact.
Voted Best Caterer for Tuolumne and Calaveras Counties 2016