Tuesday, November 19, 2013

Cucumber Koolsalade



My Polish is showing!  We had burger night, everyone seems to love burger night, what's not to love about a hunk of meat caramelized over the flame? But, you know me, I'm a sucker for glitter. It's the tsjuz. A great plain cheeseburger is yummy, of course. My man will tell you: No tomato, no lettuce, no onion, is the way to be. Just meat, bread and cheese. That's what I call a travesty! Where's the glitter? Where's the tsjuz? More glitter. Never enough glitter!

Moving on to the recipe itself. I thought maybe I would make a slaw, but try a little cucumber in the slaw, as a side dish, and that's where the recipe originated. It started Polish, and then I hit it with Greek (lemon, dill, cucumber).

I was very happy with the result. Not only is it eye catching, this is also a very versatile recipe; it's a side dish on its own. 

Or it's a condiment to your burger, and a really good one! It looks very sophisticated in that setting, elevating a cheeseburger to something of finer fare. Do mini sliders with this topping, and you have a dinner party appetizer. The beautiful colors in the slaw, make the burger look beautiful.

I even used it as the dressing on a basic green salad to mix up a basic salad. I eat salad every day, and I tire of the same toppings after a while. I found my new favorite way to mix it up this week.

Veg
1 small Red Onion, sliced
1/4 Red Cabbage
1 Cucumber, peeled and sliced
1/2 Pint Yellow Grape tomatoes 
1/2 Pint Golden Orange Grape Tomatoes (grape heirlooms as a substitute)

Dressing
2 Tbsp Red Wine Vinegar
Juice from one lemon
Tbsp Mayo (low fat if possible)
1/4 Cup Sour Cream 
Salt and Pepper to taste; approve 1-2 tsp salt and 1 tsp pepper
1 packet Splenda or Stevia
2 tsp dill, dried 


Prep the vegetables and pit them in a large bowl; slice the red onion very thin. 


Slice the cucumber into thin rounds. Shave or slice thinly the red cabbage. Rinse tomatoes well and use them whole in the salad.




In a smaller bowl, measure out the dressing ingredients. The right amount of salt in the dressing will taste overly salted until you mix it over the veggies. Add less at first and, if needed after you put it over the vegetables, you can always salt as you go! The dill and lemon work together with the cucumber to create that a Grecian freshness, and the fullness of the sour cream and cabbage needs that cut. 

Pour your dressing over the vegetables.


And lastly, toss 'me up.

Cover and let marinate in the fridge for an hour or so before serving.


The final product is well balanced and full of flavor. And you have a variety of choices in how you can use it. Maybe a salad dressing this week, maybe a potluck coleslaw next time you make it. 

Here we used it as a topping on a cheese burger, YUM!




Until next time...Happy Cooking!!


XoXo






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