spicy cucumber salad

Gallatin, TN
Updated on May 30, 2012

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.

prep time 30 Min
cook time
method No-Cook or Other
yield 6 serving(s)

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 cup pickled ginger, shredded
  • 2 cans (4 oz) each pimentos, chopped
  • DSSING:
  • 2 tablespoons rice vinegar
  • 1 large lemon, juice of
  • 1/2 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons juice from a jar of kimchee
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon celery seed

How To Make spicy cucumber salad

  • 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.
  • Step 2
    In a small mixing bowl, add all of the dressing ingredients, and mix together.
  • Step 3
    Shake off moisture from the cucumbers and put into a large bowl. Add the other salad ingredients and mix together.
  • Step 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.

Discover More

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes