Sweet & Spicy Cucumber Salad

 

 

I'm a little late getting this recipe posted for y'all.  This is another recipe I made for one of our Easter family get togethers & we absolutely loved it!   I forgot to take pictures then so that just gave me a perfect excuse to make this cucumber salad again! 

 

I served the salad as a side dish with simple chicken thighs that I had marinated in creamy Italian dressing & then baked at 400 degrees for about 30 minutes.  A wonderful, simple, healthy meal!

 

 

 

 

 

SWEET & SPICY CUCUMBER SALAD

YIELD: 3 servings

 

INGREDIENTS:

• 3 medium cucumbers, peeled, halved lengthwise & sliced
• 1 teaspoon salt
• 1/2 cup seasoned rice vinegar
• 1/2 cup water
• 3 tablespoons sugar
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons minced red onion

COOKING DIRECTIONS:

1. Place the cucumber slices in a colander sitting over a bowl. Sprinkle the slices with the salt and toss well. Let sit in the fridge for about 1 hour. Toss the cucumbers a few times while they drain, I tried to do it every 15 minutes. While the slices are draining, prepare marinade below.
2. Combine the vinegar, water, sugar and red pepper in a small saucepan and bring to a boil. Reduce heat to medium and cook until the marinade is reduced to about a 1/3 cup. If for some reason you boil for too long, just add a little water until you have 1/3 cup. Remove the reduction from heat and add the minced onion. Let the mixture cool to room temperature.
3. When the cucumbers are done resting, pat them dry with a few paper towels and then combine them with the vinegar reduction. Refrigerate until well chilled - I made mine early afternoon & let it sit in the fridge until dinner, probably at least 5 hours.

NUTRITIONAL INFORMATION
  

 

RECIPE INSPIRED BY: Our Best Bites

       

  

 

What's your favorite recipe using cucumbers?