spicy cucumber salad
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 1Peel 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 2In a small mixing bowl, add all of the dressing ingredients, and mix together.
-
Step 3Shake off moisture from the cucumbers and put into a large bowl. Add the other salad ingredients and mix together.
-
Step 4Give 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Asian
Category:
Vegetables
Category:
Other Salads
Category:
Vegetable Appetizers
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
Ingredient:
Vegetable
Method:
No-Cook or Other
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