Prep 10 mins
Cook 1 hr
Easy tasty salad. I am sure you could add different veggies. I am actually thinking of putting some radishes in it next time I make it. It has a nice tangy taste and it pickles the onions and cucumbers. You can eat it as a side dish or on top of hot dogs on a bun. Yummy!
- 2 large cucumbers
- 1 large onion
- 3⁄4 cup white vinegar
- 1 tablespoon apple cider vinegar
- 6 -8 tablespoons sugar
- 1⁄4 teaspoon crushed red pepper flakes, to taste (or more)
- 1 tablespoon sesame seeds, can be added but not necessary
- Slice the cucumbers and onion wafer thin. (I use a mandolin slicer). Place them in a large bowl that has a cover. Break up ther onion slices. Add rest of ingredients and mix up. I just use my hands to combine it all. Cover and place in refrigerator for atleast an hour.
Awesome! Very similar to a Korean cuke salad I make (and have posted on Zaar).
I had a family cookout yesterday and they loved this. Even gave out the recipe. It was so easy to make. This is a keeper.
Even though I didn't let this sit for a full hour it was delicious. It has a nice light taste with a hint of sweetness. I did substitute Splenda for the sugar and used white wine vinegar. The onion was a red onion and the sesame seeds were omitted. Made for *PAC Spring 2010*