Recipe courtesy of Delilah’s Farm
1 cup cucumber, seeded and cut 1/4 inch thick on the diagonal (peel if you wish)
2 cups kale, cut in 1/4 inch chiffonade (see Cook’s note)
1 cup crookneck squash, sliced about 1/4 inch thick
1/2 cup rice wine vinegar or cider vinegar
2–3 tablespoons sugar (or 1–2 tablespoons agave)
1/2 teaspoon salt
Pinch or two of red pepper flakes
1/4–1/2 cup red onion, very thinly sliced (optional)
- In a small saucepan, bring vinegar, sugar, salt, and red pepper flakes to a boil. Reduce heat and cook for about 1 minute, until sugar is dissolved.
- Place squash, kale, and red onion (if using) in a bowl, pour hot vinegar mixture on top, and stir to coat.
- Place in refrigerator and chill completely, about 1 hour.
- About 10 minutes before serving, add cucumber to the mix and toss well.
Serves 3–4. Prep time, 15 minutes; cook time, 3 minutes; chill time, 1 hour.
Cook’s Note: For kale, remove stems and wash well. To do the chiffonade cut, stack kale leaves, roll lengthwise like a cigar, and cut 1/4-inch thick slices. Adding the squash, kale, and onion to the hot mixture slightly cooks the veggies and removes some of the bitterness from the kale and onion. Adding the cucumber when chilled retains the crispness.