We’ve had a few steamy, late summer days this week as September approached. While I looooove the heat, I don’t love to cook or eat hot food when the weather is like this. Salads, zoodles, and and popsicles.
I don’t remember the first time Clark made this for me, but I do remember that I was still a picky eater at the time. This was long before I became a lover of all things good – things like cucumber and avocado and cabbage and onions and mango. Those days were sad and flavorless, indeed. Let’s just say I ate a lot of chicken nuggets. Don’t judge me!
Being the picky eater that I was, I did NOT want to try this creation of Clark’s. Cucumbers? And onions? Why? And ew. But he went on eating it and he told me that his dad used to make it when he was a kid and Clark even liked it then. Eventually, curiosity got the best of me and I had to try it. If a kid can eat it, shouldn’t an adult be able to?
Spoiler alert: I LIKED IT. It was crunchy and refreshing and tangy and most importantly, it didn’t suck.
It’s a simple recipe – maybe you’ve even tried it before – maybe your parents made it or you sampled it at a picnic. Or maybe you’ve never heard of it! In any case, you should print or pin the recipe and make a batch with some of those healthy-looking summer cucumbers from the farmer’s market ASAP.
- Serves: 6
- Calories: 46
- Fat: 1 g
- Saturated fat: 0 g
- Unsaturated fat: 1 g
- Trans fat: 0 g
- Carbohydrates: 9 g
- Sugar: 5 g
- Sodium: 1130 mg
- Fiber: 1 g
- Protein: 1 g
- 2 large cucumbers
- 1 medium yellow onion
- 1 cup white vinegar
- ½ cup unsweetened coconut milk
- ½ cup water
- 1 Tablespoon cane sugar
- 1 Tablespoon black pepper
- 1 Tablespoon Sea Salt
- Using a mandolin or knife, slice the cucumbers and onions into ⅛" slices. Place them in a large bowl.
- Add the remaining ingredients and toss together.
- Store in the refrigerator for up to 7 days.