Tuesday, May 31, 2016

Pickled Cucumber Salad in Salmon Lettuce Wraps


You know I love vinegar. I love pickles and pickled anything. Sweet with a tang. My favorite. Especially pickled onions in tacos.

Here, I made the only pickled cucumber salad you will ever need.
Old school, like your mom used to make.
Nothing fancy, except I threw in my very last watermelon radish (which was harvested in December!).

I made lettuce wraps, filled with some cold leftover roasted salmon, hard boiled egg slices and the pickled cuke radish salad. A swipe of mayo in the Romaine leaves so everything adheres and tastes yummy.

Here's how to make the salad:

2 cucumbers, washed and sliced (leave skin on)
1 watermelon daikon radish, sliced thin
1/2 cup of white vinegar (I use cider vinegar)
1/2 cup white sugar
1/2 tsp celery seed
1 tsp dried dillweed
pinch of salt

In a bowl, whisk the sugar and vinegar w/ the spices.
Toss in the radish and cucumber slices. Mix together to coat and store overnight in a glass jar or container.


This will last for a few days in the fridge.

Layer in lettuce leaves with leftover tuna or salmon, hard boiled egg and the pickled salad.

Delicious and refreshing!


Enjoy!

2 comments:

Bebe said...

I too am a vinegar nut - and prefer cider vinegar. I still like that on salads with oil (sometimes plus a few drops of sesame oil for spinach/mushroom salad).

Just finished 1/2 a jar of Trader Joe’s marinated artichoke hearts. That was lunch. This cucumber salad sounds like a winner. Thanks, Stacey!

Oui, Chef said...

A quickly pickled veg is an easy way to improve any meal, their acidity and crunch make everything else taste so much better!