To celebrate Labor Day (or Memorial Day, as I kept
accidentally calling it), we had friends and family over for grilling and to
try out our new fire pit. It was great
fun.
During our festivities, our sweet neighbor, who speaks zero
English, stopped by and gave us a GIANT bowl of cucumbers to serve to our
guests.Confession: I know zero cucumber recipes.
So I cut up some of the cucumbers and served them with salad
dressing, when one of our friends said she usually eats them with vinegar and
splenda (or sugar, as I didn’t have splenda).
It was really good, and I still
had about 10 cucumbers left, so I made it again this week, marinated it, and
jazzed it up a bit. Its very similar to
the salad a lot of asian restaurants serve.
Ingredients:
3 cucumbers
1/2 cup shredded carrots
1/4 red onion, thinly sliced
1 cup rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
Step 1: Cut the fresh cucumbers into thin slices. The thinner the slice, the more vinegary they will be!
Step 2: In a small bowl combine vinegar, sugar, salt, and pepper. Stir.
Step 3: In a large bowl, toss cucumbers, onion, and carrots. Pour vinegar mixture over the top and stir, ensuring every piece of cucumber is coated.
Step 4: Cover bowl and refrigerate for at least 2 hours, preferably over night, before serving.
Serves 4-5 sides.
