My mother-in-law serves this salad with a lot of Asian dishes. It's tangy and juicy and cool and refreshing, perfect for a hot summer day. It's a nice compliment to meats, anything spicy, or just on its own.
Cucumber and Vinegar Salad
Recipe by Ruth Beal
Ingredients:
2 cucumbers, sliced paper thin (I recommend using a Mandolin or similar device)
1/2 cup apple cider vinegar
1 T water
2 tsp salt
1 T sugar
A dash of pepper
Combine all ingredients in a large bowl. Stir well. Refrigerate until ready to eat.
Makes 6 side dish servings.
4 comments:
There is a Hawaiian restaurant here in SG that serves a cucumber salad like this - I love it! I will have to try the recipe.
I just had to say...thanks for posting this recipe. I made it a couple of days ago along with the Vietnamese tacos recipe. I love this cucumber salad. In fact, I'm having the leftovers for lunch in a big bowl! I added some sliced red onion to it and it's perfect. It's not quite as sweet as the ones I eat at our Hawaiian restaurant - I'm thinking maybe they add more sugar. I just got a whole bunch of vinegar bottles for $.17 after my coupons so I'm so glad I stocked up on apple cider vinegar so I can make this a lot! And I'm also glad I bought my pampered chef mandoline too. Yay!
Kelly--So glad you liked it! This recipe can definitely be adjusted for taste. My mother-in-law just throws it all together and then asks whoever is standing around to taste it and see if it needs more sugar or vinegar. So it changes in our family based on the tastes of the bystanders! I like it vinegary, but you can certainly make it more sweet.
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