Cucumbers are a great source of phytonutrients while also increasing hydration and supplying fiber and beta-carotene.
When most of us think of cucumbers, we think of fresh, cool and crisp additions to summer salads. It might surprise you to know that you can cook these watery vegetables. You might think they would get mushy, but, in fact, cooking cucumbers has the opposite effect and makes them more crispy!
Unlike other foods, cucumbers don’t change their nutritional value when cooked, but, since most recipes call for drawing out the water with salt, they’re less hydrating. This doesn’t make them any less delicious though!
Korean Cucumber Side Dish
In this Korean side dish, mini cucumbers or pickling cucumbers are salted beforehand to draw out the moisture and give them an extra crunch. The recipe is very simple, using only 5 ingredients and one to two minutes of actual cooking time. The longest part of this dish is the slicing of the cucumbers themselves.
You’ll need 4 Japanese cucumbers, 6-8 Persian “mini” cucumbers, or 4-5 pickling cucumbers (these varieties have fewer seeds – do NOT substitute anything else.), 1 or 2 tablespoons of salt, 3-4 cloves of garlic finely minced (use more if you like the garlic flavor), 3-4 tablespoons sesame oil and Crushed sesame seed.
Salt the cucumbers, making sure that all the cucumbers get a bit of salt. You are able to salt the cucumbers and leave them this way in a fridge for at least 30 minutes and up to two days. This is a make-ahead step that you can use to your advantage.
When you are ready, take small handfuls of the cucumbers and squeeze the excess water out.
Heat the frying pan. Add sesame oil. Toss in cucumbers and garlic and saute, quickly for about 1-2 minutes. Finish with toasted sesame seeds.
Sautéed Basil Cucumbers and Grapes
This side dish uses the interesting combination of cucumbers and grapes. Again, the recipe calls for salting the cucumbers before cooking for the crunch factor. Cooking the cucumbers also enhances the cucumber flavor, which is nice when combined with the sweetness of the grapes. Saute the grapes first, and add the cucumbers when the grapes smell like seared steak.
You’ll need 1 medium cucumber, 1 cup grapes, 2 tablespoons olive oil, 1/4 tsp ground ginger, 2 fresh basil leaves and 1/2 teaspoon salt.
Peel the cucumber. Halve the cucumber lengthwise, and using a spoon remove the seeds. Cut the cucumber into 1/2″ slices, at a bias (cut it at a 45-degree angle rather than straight across). Place sliced cucumbers into a bowl and toss with 1/2 teaspoon of salt. This will allow the cucumbers to release their water. Set aside for 15 minutes. While the cucumbers are resting, slice grapes in half lengthwise.
Place the grapes cut side down into a sauté pan over medium heat. After about five minutes, flip them. Allow them to cook on the other side for another five minutes. Drain the cucumber slices and add to the pan along with olive oil and ginger, tossing everything together to coat. Slice the basil leaves into small ribbons and toss them together with the cucumbers and grapes.
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