Recipe of the Week: Asian Cucumber Salad
Tuesday, May 01, 2012
Tracy Holleran of The Secret Ingredient Cooking School in Fairfield is sharing a favorite, easy to make spring salad with Suzy this week. For more of Tracy's recipes or to learn about her classes, go to www.TheSecretIngredientOnline.com.
Asian Cucumber Salad
Serves 4
1 English cucumber*, sliced into half-moon shaped pieces
4 medium carrots, sliced into half-moon shaped pieces
¼-1/2 red onion, sliced thinly
1/4 cup seasoned rice vinegar
2 tablespoons canola oil
salt/pepper to taste
1/4 cup fresh cilantro, chopped
Place the cucumbers, carrots and onions in a bowl.
In a smaller bowl or measuring cup, whisk together the vinegar, oil and cilantro.
Season to taste with salt and pepper.
Toss with vegetables and serve chilled or at room temperature.
*An English cucumber usually comes wrapped in plastic and is longer and thinner than a regular cucumber. It has fewer, smaller seeds and a more tender skin, which does not need to be peeled.
