It’s been a while since I posted – working full time from home during the Pandemic plays hell with my motivation to sit back down at my computer.
In any case – this is a quick and easy go to salad. This is one of my staple pot luck dishes during the summer. It takes maybe ten minutes to put together and while it can and should be done well ahead of time, last minute works. The ingredients are easy to come by, and mostly it’s just about slicing. If you have a mandoline slicer it makes this recipe faster, but you can do it entirely with a chef’s knife if you don’t. You can spend a ton of money on a mandoline, but you don’t have to. I have an inexpensive Oneida mandoline slicer – an old version of this one: https://www.amazon.com/Oneida-50330-Mandoline-Slicing-Set/dp/B073Z7XK82/ref=sr_1_4?dchild=1&keywords=Oneida+mandoline+slicer&qid=1594753763&sr=8-4
It was cheap and it’s not designed to last, but as infrequently as I use it it’s just fine. I’ve had this one for close to ten years, and it’s about time to replace it – I’m pretty sure the blade can’t be sharpened and it’s beginning to dull. They’re useful gadgets when you need uniform thin slices of something, if you have space for things you won’t use often. Do note, though, that these things are dangerous. I started teaching my kids how to use a knife before they were in kindergarten. My oldest is now ten and I won’t let him touch the mandoline. They are scary sharp and absolutely unforgiving of lapses in attention.

For this recipe you’ll need:
1 English cucumber (the long skinny ones that are often wrapped in plastic).
1 Shallot, peeled and thinly sliced.
1 Fresno Pepper (if you can’t find fresnos, use a red jalapeno, but less of it) for a mild salad, or
2 red Thai Chilis for a spicy salad.
1 – 2 bottles of rice vinegar. I prefer Marukan brand (https://www.amazon.com/Marukan-Genuine-Brewed-Rice-Vinegar/dp/B00KO3CKTC/ref=sr_1_1_sspa?crid=3GR1BLQ5H2C6Y&dchild=1&keywords=marukan+rice+vinegar&qid=1594754496&sprefix=Maruk%2Caps%2C187&sr=8-1-spons&psc=1&smid=A21BBMEF3BMW1Z&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUFBMVNVWjJSUUFYWEEmZW5jcnlwdGVkSWQ9QTAxNTIwNjk3WDRSUUFYWjY3OE4mZW5jcnlwdGVkQWRJZD1BMDU2MjExMzJQTDdQU09HV1FPT0gmd2lkZ2V0TmFtZT1zcF9hdGYmYWN0aW9uPWNsaWNrUmVkaXJlY3QmZG9Ob3RMb2dDbGljaz10cnVl) this comes in “Brewed” with a green label, or “Seasoned” with an orange label. I think the difference is that the seasoned has salt. I’ve honestly never noticed a difference in the flavor and I use them interchangeably.

Using your mandoline set for ~ 1/8 of an inch, slice the cucumber and put it in a bowl.

Wash and slice the Fresno pepper or Thai chilis. If you’re concerned that the Thai chilis will make it too spicy you can remove the seeds. Just wash your hands well before you touch anything sensitive.

Cut the shallot in half and slice it very thinly.

Put all that stuff in a bowl you can seal with a lid. Pour rice vinegar over the top enough to cover everything.
Mix it up and chill for as long as you can the day you need it, or overnight.

That’s it. It’s got a nice bright summery taste and does well at any picnic.