Description
Cool, crisp, and refreshingly tangy, this marinated cucumber salad is the perfect side dish for warm days, backyard barbecues, or weeknight dinners. Thinly sliced cucumbers are tossed with shallots, a lightly sweetened vinegar dressing, and a hint of chili for a simple yet flavourful salad that becomes even better as it chills.
Ingredients
- 2 lbs cucumbers, about 2-3 medium sized
- ½ cup vinegar (rice, white wine, white balsamic or regular white)
- 2 tbsp sugar
- 2 shallots, thinly sliced OR ½ red onion, thinly sliced.
- 1 red Thai chili, seeded, and cut into thin rings (optional) OR 1 tsp of dried chili flakes
- 2 tbsp chopped fresh cilantro (optional)
Instructions
- Peel the cucumbers and cut each in half lengthwise. Using the tip of a spoon, scrape out the seeds. Cut each half crosswise into slices about ¼ inch think
- In a small saucepan, combine the vinegar, sugar, and 1 tsp salt. Bring to a simmer over medium heat and cook, stirring to dissolve the sugar, for 2 minutes. Set aside and let cool to room temperature.
- In a large bowl, combine the cucumbers, shallots, chile, and cilantro and toss to mix well. Pour the vinegar mixture over the cucumber mixture and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, or up to overnight. Serve chilled.
