Creamy cucumber salad

Poona Keera

Cucumber mania! I planted three kinds of cucumbers this year, and they all have been delicious. One is a standard pickling cuke (National Pickling), another is a long english variety (Sweet Success), and the third, my favorite, is a brown/white skinned cucumber that is really crunchy and delicious and "never bitter" (says the seed catalog). It's an heirloom from India called Poona Keera.

Pickler in front, Poona Keera in back

The Sweet Success were the most prolific last week, and I used those to make a really simple, super refreshing and tasty salad. The recipe was created by My Charming Companion - so all credit goes there for the clever use of coconut milk and fresh herbs. Actually, this dressing makes an excellent ranch alternative - it would be great on all kinds of salads (slaw, green salads, etc) and is nice and creamy and super fresh tasting with the fresh herbs. I actually don't even know how to describe this salad - it's like a more salad-y raita maybe? 

The salad can be prepared any number of ways: I thinly sliced the cucumbers, but I've also done a rough chop. You can peel the cukes or not, remove the seeds or keep them in. Add tomatoes, and switch up the herbs. *Note that cucumbers do seem to get watery if you make a salad like this and are saving some or making enough for left overs. Removing the seeds will decrease the excess water.

Creamy cucumber salad
3-4 cucumbers (any variety will do), sliced thin or chopped
1 small red onion, sliced thin or minced
1 c coconut milk
1/4 c combined fresh mint and parsley
1/4 c olive oil
2 T apple cider vinegar
2 tsp salt
1/2 tsp mustard powder
pinch of cumin
black pepper

1. Prepare your cucumbers and onions however you like and toss together in a bowl.
2. In a blender mix coconut milk and herbs. You want the herbs to mix in really well and get minced. Add remaining ingredients and continue to blend until thoroughly combined. Toss dressing with cucumbers and onions and serve!

Since eating the salad listed here, I've also had a variation using dill, parsley and garlic scape buds in the dressing (rather than mint) with cucumbers and tomatoes - see photo. Yum. It also looked really pretty with a blend of the white and darker green cukes. So festive!