Cucumber Salad

By • May 2, 2017 0 Comments

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Cucumber Salad


Author Notes: I've become pretty much addicted to sauerkraut, averaging almost a container per day. I'm always left with at least a whole cup of the liquid left over and have started using it to coat fresh vegetables with. This recipe isn't so much what you put it on exactly, but I think using cucumbers work nicely in that the result has the salty-sweetness of a pickle without being overwhelmingly pickle-ish. I usually top my avocado toast with a heaping mound of the stuff and a little bit of goat cheese.

There are a bunch of sauerkraut "flavors". I find one's which had fennel in them taste the best (they tend to be sweeter).

The serving size is extremely objective here, but one large cucumber lasts a few toasts for me.
Mara Eisner

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Serves 2

  • 1 large cucumber
  • 1/2 cup leftover sauerkraut liquid
  • 2 tablespoons fresh basil
  • any other fresh vegetables to your liking
  1. Peel the cucumber so that most of of the skin is off. Cut lengthwise in half.
  2. Slice into half inch or quarter inch pieces... whatever your heart desires. (The thickness of the cucumber is totally preferential, but I find that the thinner the slices, the more surface area for the liquid to coat.)
  3. Stack the basil leaves on top of each other, largest at the bottom, and roll into a cigar shape. Slice finely down from one end to the other.
  4. Combine the sliced cucumber with the basil leaves and add the sauerkraut liquid. Let sit for an hour or two, or use it immediately.

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