Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

One more new gem from !

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A light and easy side dish to go with the combo Easter & Birthday party wuff cooked up for some friends this weekend.
(You can find the main Potato Ham casserole dish here: https://www.furaffinity.net/view/46839455/ )
This is just some sliced cucumbers and quickly pickled red onions with a sesame, soy, Mirin dressing. The onions pickled in a similar mixture.

This was a great dish to pair with the rather rich and heavy main course wuff offered - a casserole layered of potatoes, ham, and cheese with a creamy white sauce. (Vrghr will be posting that recipe also.)

The cucumber spears here are crunch and the dressing is quite light. The onions bring even stronger versions of the same flavors for a little pop. This is a great spring dish and quite easy to prepare. Wuffy used a Mandolin to make the slicing even faster and easier, but a sharp knife can do just as good of a job.

Vrghr also left the skins on the cucumbers, because wuff used English (hot house) cukes, and the skins are much thinner and more tender on those. You can leave of keep them, per your own tastes. But, if you use the more common cucumbers, removing the skin is a good idea.

Enjoy!

(NOTE: This dish is also Vegetarian and Vegan)

INGREDIENTS:

1 Red onion, peeled and sliced thin
(For the pickle)
1/3 C Rice Wine Vinegar
2 TBS Mirin
2 TBS Light Soy Sauce
1 TBS Pure Sesame Oil (not toasted)
2 TBS Salt
3 tsp Sugar
4 large English (Hot House) Cucumbers (Can sub regular Cukes, but peel those first)

(For the Dressing)

3 TBS Rice Wine Vinegar
3 TBS Mirin
1 TBS Light Soy Sauce
2 tsp Dijon Mustard
2 tsp Pure Sesame Oil
1 tsp Toasted Sesame Oil

DIRECTIONS:

Peel the red onion and cut it in half. Then, using a mandolin or sharp knife, slice into very thin crescents

In a small sauce pot over medium heat, combine all the Marinade ingredients and stir until the salt and sugar dissolve. Remove from heat and allow to cool

Add the sliced onions to the cooled pickling liquid and refrigerate for a couple hours (or more) for the flavors to infuse the onions

If using regular cucumbers, peel the skins (they're rather thick and a bit bitter). If using the English (hot house) cukes, you can keep or remove the skins, as they're much thinner and more tender
Cut the cukes in half lengthwise. With a teaspoon, remove the watery seeds from the center of the cukes. Cut the cukes in half or thirds (for the length of the final spears), then slice (with a mandolin or knife) into spears. Place is a medium bowl

In a small bowl, combine all the ingredients for the dressing and whisk vigorously or use an immersion blender to blend together until everything is mixed and emulsified. Taste and adjust for personal preferences (add more vinegar, sugar, toasted sesame oil, etc., as desired

Pour the dressing over the cukes and refrigerate, tossing occasionally, for at least 1/2 hour.

To server, remove the onions and strain out the pickling liquid and then add them to the bowl of cucumber spears. Toss everything to coat with dressing and distribute the onions evenly.

Server on salad plates and !DEVOUR!