Spicy Cucumber Salad

J White Harris

By
@JWhiteH

This is my version of a salad that was served at an event I attended while living on the island of Guam. It has become a favorite for our table especially during the summer when there is an abundance of cucumbers from the garden. In addition to being a delicious salad, it makes a great topping for hot dogs and sandwiches. Makes my mouth water just thinking about it.


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Comments:

Serves:

6

Prep:

30 Min

Method:

No-Cook or Other

Ingredients

SALAD:

2
seedless cucumbers, peeled
1/2 medium
onion, thinly sliced
2 small
carrots, shredded
6
green onions, sliced thinly
1 medium
tomato, chopped
1/3 c
pickled ginger, shredded
2 can(s)
(4 oz) each pimentos, chopped

DSSING:

2 Tbsp
rice vinegar
1 large
lemon, juice of
1/2 Tbsp
sugar
1/2 tsp
salt
1/2 tsp
black pepper
2 Tbsp
juice from a jar of kimchee
2 Tbsp
extra virgin olive oil
1/2 tsp
celery seed

Directions Step-By-Step

1
Peel the cucumbers, cut them in half lengthwise, and slice thinly. Salt the cucumber slices and let them drain about 15 minutes in a colander.
2
In a small mixing bowl, add all of the dressing ingredients, and mix together.
3
Shake off moisture from the cucumbers and put into a large bowl. Add the other salad ingredients and mix together.
4
Give the dressing another mix with a whisk and pour over the salad. Give this a final mix to incorporate everything together. Refrigerate until ready to serve.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Asian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy