Every now and then, Selma will stumble across a recipe on the interweb that she has to make. I don’t even have a say in the matter. When she has her heart set on something, there’s no stopping her (just like when she wanted me). Anyways, this recipe comes from another awesome blog called The Wholesome Pursuit. Oddly enough, the author of the blog is also from Lancaster, PA. Yes, home of Shady Maple and the Amish. We’ll actually be back to visit in a few weeks and I can’t wait for twisty cones and delicious Amish pies.
Anywho, here is the real reason you are here…
- 3 cucumbers
- 1/2 of a fennel bulb
- 1/2 of a sweet onion
- 1 Tbsp salt
- 5 Tbsp sugar
- 4 1/2 oz (9 Tbsp) apple cider vinegar
- 1 Tbsp olive oil
- 1 Tbsp honey
- 1 orange
- 3 cloves garlic, minced
- 3/4 tsp ginger, grated
Start by slicing up the cucumbers, onions, and fennel bulb. Because we don’t have a mandolin slicer, and because I’m deathly afraid of them, Selma sliced them up by hand. The slices need to be as thin as you can get them.
Yes, it was a tedious job getting all of them just the right size but it was totally worth it in the end.
Next, in a medium bowl, add in the salt and sugar to the cucumbers, fennel, and onion. Toss them around a bit and then cover with plastic wrap and set aside for 20 min. The salt and sugar pull out moisture from the veggies and helps create the marinating brine.
While that’s resting, make the marinade by combining the vinegar, olive oil, honey, zest and juice of 1 orange, minced garlic and grated ginger in a small bowl. After the 20 min is up, add in the marinade and make sure everything is covered. Cover again with plastic wrap and refrigerate for 2-4 hours (although overnight wouldn’t hurt as well).
Serve chilled with your favorite BBQ or just eat it alone like a savage.
We decided to pair it with my BBQ braised beef sandwiches because this salad reminds me a lot of summer.
We’ve made this salad on multiple occasions and we still can’t get enough of it. This is definitely one of our new favorites. If you are looking for a refreshing snack or side for your next summer BBQ, then look no further. Thank you Casey Campbell from The Wholesome Pursuit for sharing this!
And with that, thanks for reading!
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