Menu Plan Friday: Cucumber Salad

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Cucumber Salad

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The one thing I will miss most from summer will be the abundance of cucumbers — whether you grow them or buy them, summer cucumbers are crisp, large and cheap! Even my youngest son will eat this cucumber salad. It’s just the right blend of spicy and sweet. If you don’t finish it all right away, that’s okay! The cucumbers become almost like pickles after a few days.

Saturday: Fried rice — a fake out take out staple.

Sunday: BLTs or leftovers — mama don’t cook on Sundays!

Monday: Alfredo pasta, maybe with chicken, maybe with sausage, with a side of broccoli

Tuesday: Cornbread taco bake with cucumber salad RECIPE BELOW

Wednesday: BBQ chicken bread and roast carrots

Thursday: Pesto pasta and cauliflower

Friday: Cheeseburger buns and salad

Cucumber Salad

Cucumber Salad


  • 1 large cucumber
  • 1/4 of an onion -- white, red or yellow
  • 1/4 cup vinegar -- rice, apple cider or plain
  • 1/4 cup water
  • 3 tablespoons brown sugar
  • 1 teaspoon red pepper flakes (less or more to taste)


  1. Mix the sugar, vinegar, water and pepper in a small saucepan. Bring to a boil, stirring constantly, until the sugar dissolves -- about 3 minutes. Cool completely.
  2. Slice the cucumber into 1/2-inch wide rounds, halving the rounds for especially large cucumbers. You can peel or leave the peel on.
  3. Place the cucumber in a colander and sprinkle with about 1 tablespoon of salt. Set a plate on top the colander to weight the cucumbers down. Let sit for about 45 minutes so the salt can leech the excess water out of the cukes, then rinse them briefly and pat dry.
  4. Finely dice the onion. Stir the onion and cucumber together.
  5. Pour the cooled vinegar solution over the salad and mix thoroughly.
  6. Chill for at least two hours before serving so the flavors mix well!

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