Cucumber Salad
photo by Andi Longmeadow Farm
- Ready In:
- 2hrs 15mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 2 medium cucumbers
- 59.14 ml green onion, thinly sliced
- 1 serrano chili pepper, red, finely chopped
- 236.59 ml rice vinegar
- 78.78 ml water
- 59.14 ml sugar
- 1 garlic clove, minced
- 1.23 ml salt
- 1.23 ml turmeric, ground
directions
- Halve unpeeled cucumbers lengthwise, then thinly slice cucumbers crosswise.
- In a shallow dish, combine cucumbers, green onion, and serrano pepper; set aside.
- For marinade, in a small mixing bowl combine rice vinegar, water, sugar, garlic, salt, and turmeric.
- Stir until sugar dissolves.
- Pour over cucumber mixture.
- Cover and marinate in the refrigerator for at least 2 hours, stirring occasionally.
- Store in the refrigerator for up to 3 days.
- Drain before serving.
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Reviews
-
To me and my love of cucumbers and all things spicy this is a dream come true. Absolutely delicious in every way. The spice is just perfect and *not* hot at all. The green onion, the garlic, the turmeric is glorious in the taste combination. The only thing I didn't do is slice the cucumber lengthwise. Before I knew it, I had sliced penny-way (is this really a word?) anyway, they looked like pennies. Sorry about that. But next time I will slice lengthwise as in directions. Either way, this is a delicious way to serve this oriental recipe and I could probably sit and eat the whole cucumber and dressing in one sitting whilst I while-away the afternoon pondering why I didn't put in more cucumbers for the coming summer season. Made for you with many thanks!
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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