When I was little, I used to go through jars of pickles on a weekly basis. I would have gone through them faster, however, my mom used to limit my intake, worried that the acidity would somehow ruin my insides. Happy to report, I’m alive and kicking today, with normal insides (to the best of my knowledge) regardless of my Dill pickle childhood obsession. I’ll never forget the surprise that came to be when I was first told pickles were nothing but marinated cucumbers. Now, this salad doesn’t quite carry the same sourness one might find in a jar of pickles, but it does the trick for me just fine. It’s fresh, vibrant, and boy oh boy, does it pack some heat. Plus, it’s pretty great for those of us watching our figures. Bonus. Cucumbers, like melon, have a fairly high water content. Meaning, they make you feel full faster than lettuce and the like. This salad would be absolutely perfect alongside a filet of white fish and a nice, crisp glass of white wine. Please, enjoy.
- 2 cucumbersSerrano pepper
- 1/2 of a red onion
- 2 tablespoons minced cilantro
- 1 clove of garlic minced
- Juice of 2 limes
- 2 teaspoons Rice Wine vinegar
- 1 1/2 teaspoons Kosher Salt
- 1 teaspoon granulated sugar
- 1/4 cup Canola oil
Carefully, using a mandoline or a very sharp knife, slice the cucumbers as close to paper-thin as you can get them. Transfer to a medium-sized mixing bowl. Repeat with the Serrano pepper. Cut the red onion half in half from tip to root, slice quarters into paper-thin strips and add to the bowl. Add the cilantro and garlic to the bowl as well. In a small mixing bowl, whisk together the lime juice, rice wine vinegar, sat and sugar. Slowly drizzle in the Canola oil, whisking constantly until emulsified. Pour dressing over the cucumbers and toss until evenly coated. Serve right away or allow to to marinate overnight. Serve and enjoy.
Would pair well with:
Dry, Crisp White Wine, such as Sauvignon Blanc or Pinot Grigio