Jan 29, 2011
Crunchy Cucumber Salad (Step by Step)
The minute we think about cucumber reminds us coolness, as mostly these are thirst satisfying snacks in summers. This makes me nostalgic with the scene of Roadside stalls serving cucumber wedges sprinkled with salt and red pepper combination in India, Hmmm, mouth watering, (though here it is winter now). Today here I am presenting a salad recipe with cucumbers which can be eaten not only in summer, but all seasons.
And I came to know that this salad is Burmese Specialties and click here for the real inspiration for this recipe.
For this recipe the way we cut the vegetables is the key factor. Hence is the reason for step-by-step instructions along with picture trail. And also I have shared some tips how to make it crunchy and crispy. Hope you will Enjoy it!
Ingredients:
Cucumber - 1/2 medium
Red Onion - 1/4 medium
Tomato - 1/2 Big ( or 1 medium)
Cilantro - 3 to 4 stems
Kosher Salt - 1/2 tsp
Black Pepper - 1/2 tsp
Olive Oil - 1 tsp
Vinegar - 1 tsp
Lime Juice - 1 tsp
Sugar - 1/2 tsp
Pecans - 1 Tbsp
Dried Cranberries - 1 Tbsp
Preparation:
1. First mix the olive oil, vinegar, lime juice and sugar in a small bowl and set a side
2. Wash and Peel the Cucumber in alternative stripes ( which gives a nice green and light green pattern)
3. Cut the peeled cucumber vertically and take out the seeds with spoon ( gently) (Tip #1 for crunchiness). Usually I don't take out the seeds, but in this salad, by doing so reduces the water and improves the crunchiness. ( look in the pictures).Cut in the middle vertically and slice horizontally.
4.Cut the Red onion also in the same lines (make sure you get all the vegetable slices in the same size and shape).(Tip #2 for crunchiness). Cut the vine riped tomato also into thin slices.
5.Take a Wide Bowl, first add the sliced cucumbers, onions, followed by tomatoes.
6.Sprinkle the Black Pepper and salt. Pour the dressing mixture in the bowl on top.
7.Then Top with cilantro and mix all the ingredients well in the bowl
Yum! Yum! Yum! Crunchy Cucumber Salad is ready in minutes.
Serving Tip:
Serve as a cooling side dish for any spicy rice or biryani, strangely I loved it when I ate most of it with my chapati ( Indian Bread). Or Top it on your sandwiches and wrap it in your wraps.
Hint:
I have submitted this recipe to 'ONLY SALAD's event hosted by Prathibha, which is started by Pari of Foodelicious.
Happy Cooking, Take care until next time
-Mythreyi
And I came to know that this salad is Burmese Specialties and click here for the real inspiration for this recipe.
For this recipe the way we cut the vegetables is the key factor. Hence is the reason for step-by-step instructions along with picture trail. And also I have shared some tips how to make it crunchy and crispy. Hope you will Enjoy it!
 |
| Crunchy Cucumber Salad |
Ingredients:
Cucumber - 1/2 medium
Red Onion - 1/4 medium
Tomato - 1/2 Big ( or 1 medium)
Cilantro - 3 to 4 stems
Kosher Salt - 1/2 tsp
Black Pepper - 1/2 tsp
Olive Oil - 1 tsp
Vinegar - 1 tsp
Lime Juice - 1 tsp
Sugar - 1/2 tsp
Pecans - 1 Tbsp
Dried Cranberries - 1 Tbsp
Preparation:
1. First mix the olive oil, vinegar, lime juice and sugar in a small bowl and set a side
3. Cut the peeled cucumber vertically and take out the seeds with spoon ( gently) (Tip #1 for crunchiness). Usually I don't take out the seeds, but in this salad, by doing so reduces the water and improves the crunchiness. ( look in the pictures).Cut in the middle vertically and slice horizontally.
4.Cut the Red onion also in the same lines (make sure you get all the vegetable slices in the same size and shape).(Tip #2 for crunchiness). Cut the vine riped tomato also into thin slices.
5.Take a Wide Bowl, first add the sliced cucumbers, onions, followed by tomatoes.
6.Sprinkle the Black Pepper and salt. Pour the dressing mixture in the bowl on top.
7.Then Top with cilantro and mix all the ingredients well in the bowl
8.Then top with roughly chopped pecans and dried cranberries (Tip #3 for crunchiness)
9.Transfer this to a colander that sits in a plate or bowl. and set aside for 2 to 3 hours (Tip #4 for crunchiness). (You can even refrigerate for over night). I like my salad at room temperature. So I did not refrigerate.
9.Transfer this to a colander that sits in a plate or bowl. and set aside for 2 to 3 hours (Tip #4 for crunchiness). (You can even refrigerate for over night). I like my salad at room temperature. So I did not refrigerate.
10.Serve in Salad Plates.
Yum! Yum! Yum! Crunchy Cucumber Salad is ready in minutes.
Serving Tip:
Serve as a cooling side dish for any spicy rice or biryani, strangely I loved it when I ate most of it with my chapati ( Indian Bread). Or Top it on your sandwiches and wrap it in your wraps.
Hint:
- If you don't find pecans, replace with cashew nuts.
- If you are allergic to nuts You can replace nuts with SunflowerSeeds or PineNuts.
- Dried Cranberries can be replaced with Raisins or chopped dried apricot. But nothing beats the taste dried cranberries.
This salad is going to Innovative Salads Event by Pia
Happy Cooking, Take care until next time
-Mythreyi
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its really healthy and innovative salad. thanks a lot for adding it to Innovative salad event
ReplyDeleteCook Healthy
Lovely salad..looks very refreshing..you can even send this to my event as well dear
ReplyDeletePrathibha,
ReplyDeleteThank you. I have already sent one entry to your event, and not sure if i can send the second one, that's why I did not sent it.
Now, this salad entry is on it's way to your event. :-)
Great one.
ReplyDelete