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Asian Cucumber Salad
With Cilantro and Vidalia Onions
(6 servings)
4 cucumbers, peeled in stripes, cut in half lengthwise, then into thick slices
1 large Vidalia onion, peeled, cut in half both ways, then cut into 1/4 inch thick slivers of onion
1 bunch cilantro (also called coriander leaf) washed and chopped just before using
1 cup rice vinegar (don't buy seasoned vinegar, it contains sugar)
6-8 tsp. Splenda or sugar (I like this on the sweet side)
2 tsp. Asian sesame oil
2 tsp. garlic puree (also called ground garlic)
coarse ground black pepper to taste
Cut up cucumbers and onions and place in Ziploc bag or plastic bowl with snap-on lid. Combine rice vinegar, Splenda or sugar, sesame oil and garlic and pour over cucumbers. Let marinate in refrigerator 2-3 hours. (You can leave it longer, but I prefer this when the cucumbers are still slightly crisp.)
Just before serving, wash and chop cilantro. (Don't be afraid to use some of the stem; it is considered a delicacy in parts of Asia.) Drain cucumbers and combine with chopped cilantro, season with fresh ground pepper and serve.
This will keep in the refrigerator a day or two, but the vegetables won't be crisp. Of course this is best made with fresh-from-the-garden cucumbers, but if you only have from-the-store cucumbers, I recommend peeling the whole cucumber
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Asian Cucumber Salad
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Category: Recipes
Prep Time: Cook Time: Total Time:
Asian Cucumber Salad
With Cilantro and Vidalia Onions
(6 servings)
4 cucumbers, peeled in stripes, cut in half lengthwise, then into thick slices
1 large Vidalia onion, peeled, cut in half both ways, then cut into 1/4 inch thick slivers of onion
1 bunch cilantro (also called coriander leaf) washed and chopped just before using
1 cup rice vinegar (don't buy seasoned vinegar, it contains sugar)
6-8 tsp. Splenda or sugar (I like this on the sweet side)
2 tsp. Asian sesame oil
2 tsp. garlic puree (also called ground garlic)
coarse ground black pepper to taste
Cut up cucumbers and onions and place in Ziploc bag or plastic bowl with snap-on lid. Combine rice vinegar, Splenda or sugar, sesame oil and garlic and pour over cucumbers. Let marinate in refrigerator 2-3 hours. (You can leave it longer, but I prefer this when the cucumbers are still slightly crisp.)
Just before serving, wash and chop cilantro. (Don't be afraid to use some of the stem; it is considered a delicacy in parts of Asia.) Drain cucumbers and combine with chopped cilantro, season with fresh ground pepper and serve.
This will keep in the refrigerator a day or two, but the vegetables won't be crisp. Of course this is best made with fresh-from-the-garden cucumbers, but if you only have from-the-store cucumbers, I recommend peeling the whole cucumber
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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