It’s so hot outside and I’m over it. It’s the humidity that I just can’t tolerate. You take a shower and then as soon as you step outside, your sweaty. Sorry. Gross huh? But it’s true! I just want to eat and drink cold things. Things like ice cream….and watermelon fresca….lots of fruit and ice cream. The only good thing about this weather is that I drink alot of water. Yep, and if you know me, you know how much I hate water.

I keep trying to think of cool, refreshing dishes like this slightly pickled cucumber salad. It’s so light and yummy and super quick to put together. Usually I make this with cucumbers only. But I had some baby bok choy stalks, so I sliced those up too. I love bok choy. My bunny loves them too but she only likes the leafy part. So, I always have the stalks on hand. Cabbage also works great with this.

I happen to use a Japanese pickle seasoning to pickle my veggies, but it may be hard for a lot of you to find, so I’m showing you a way to do it with salt and a wee bit of vinegar. These are not the kind of pickles that are stored in liquid. This is more like a little side salad.

As you can see in the picture, I added some red chili paste. You can find this in most grocery stores now. But if you cant, red pepper flakes will be ok if you want some heat.

Here ya go!

Quick Asian Pickled Cucumber Salad

1 cucumber (regular or the longer Japanese or English cucumbers)
1 cup sliced bok choy stalks
1/2 tsp kosher salt (add a bit more if you’re a salt freak)
1 tsp regular white vinegar

Peel and slice the cucumber. Mix together with the bok choy. Add salt and vinegar and toss it all together. At this point, add the chili paste if you want to. Chill for at least 20 minutes, allowing the salt to “pickle” your cucumbers.

Sprinkle with a couple drops of soy sauce.