I grilled some tri-tip steak for dinner today. For one of its sides, I decided to make Fresh Cucumber Salad. It’s such an easy thing to make, and pairs well with fried or grilled food. This might seem like a summer salad, but I make it as long as cucumbers are available.
Here’s what you’ll need.
- 3 pieces cucumber
- 1 tablespoon salt
- 3 tablespoons distilled white vinegar
- 3 tablespoons sugar
- 2 pieces red chili pepper
- 1 piece medium onion
Wash the cucumber thoroughly to remove dirt. Cut off the ends of the cucumbers and throw them away.
Peel the cucumber with a peeler, then slice thinly. Arrange on a plate.
Sprinkle salt over the cucumber slices. Let stand for 15 minutes.
Use a colander to drain off liquid, then place cucumbers in a shallow bowl.
Sprinkle vinegar and sugar over the slices. Let stand.
Chop the chili pepper finely, then slice the onion into rings.
Add chili pepper and onion rings to the cucumbers. Toss lightly.
Chill before serving.
I’ve been making this salad for a long time now, and I really enjoy playing with the recipe. I’ve tried using red wine vinegar or apple cider vinegar. Some days, I lessen the sugar but not today.
We didn’t have red chili pepper tonight, so I used green chili pepper instead. I used four pieces even though I indicated two in the recipe because not everyone likes chili peppers the way hubby and I do.
Just thought I’d share the recipe with you guys!
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