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Cucumber Vinegar Salad

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This is a nice, cool and tangy adjunct to spicy Asian food.

Cucumber Vinegar Salad

2 cups seasoned rice vinegar
4 finely diced white pearl onions
1 tbsp lemon juice
1 tsp ground Sichuan or black pepper 
1 sliced large cucumber

Place all ingredients in a bowl. seal it and refridgerate it for at least 3 hours.

Really simple. I typically use English cucumbers but whatever you can find is great.

Any kind of onion or shallots are great with this. Whatever you like. Adding sliced carrots or tomatoes is nice also.

If the vinegar is a bit too strong for you, add a tablespoon or two of water or white cooking wine. I love rice vinegar and can down a shot glass of it, but I am hardcore.

This will keep for a few days if kept covered and in the refrigerator and you can keep adding more cucumbers to the liquid for many days.

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