Sweet-and-Sour Cucumber Salad offers up a refreshing summer side--especially to dishes that tend to be on the spicy side.
3 tablespoons rice wine vinegar
2 tablespoons sugar
1 teaspoon Dijon mustard
1/4 teaspoon table salt
1/4 teaspoon freshly ground black pepper
3 tablespoons canola oil
1 English cucumber, seeded and thinly sliced into half-moons
2 shallots, minced
2 tablespoons chopped fresh cilantro
How to Make It
Whisk together vinegar, sugar, Dijon mustard, salt, and pepper in a bowl. Add canola oil in a slow, steady stream, whisking constantly until well blended. Add cucumber, shallots, and cilantro. Toss to coat. Cover and chill 15 minutes.
This is a delightfully refreshing side dish and so easy to make. It's a great summer dish but I'll be making it in winter as well. If cilantro isn't your favorite herb, don't be put off. It's effect is very subtle. If you really hate cilantro, this might work almost as well with parsley. Only things I did differently were to use a regular cucumber and to peel the skin. I suspect if you leave the skin on it will be a little bit on the bitter side. Unlike the photo but as per the directions (which clearly isn't this recipe anyway -- see comment below) I sliced the cuke VERY thin.A word of warning -- don't expect this to serve 8-10 people. Count on about 4 servings as a side dish. If you try to serve it to 8 people everyone will get only a tablespoon or two. And can someone from this website explain the photo? There's no bacon and no peanuts in this recipe.
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