Filipino Cucumber Salad

By -

I made this in July, and the lady I worked with in the Math department is from the Philippines - she saw it in the fridge and said, "Oh, that's what we eat." So I must have gotten it right. This was really good - like it says, let it sit for 2 hours, and serve cold.

  • 2 English cucumbers, or 3 or 4 field cucumbers, thinly sliced
  • Half sweet red pepper, thinly sliced
  • Half hot pepper, thinly sliced
  • 3/4 cup rice vinegar
  • 1/2 cup thinly sliced red onion
  • 1/4 cup lime juice
  • 2 tbsp fish sauce
  • 2 tbsp finely chopped cilantro or mint, or 2 tbsp total of both (I recommend both)
  • 3 cloves garlic, minced
  • 1 tbsp granulated sugar
  • 1.5 tsp salt
  • 1/4 tsp black pepper

Stir together cucumbers, sweet and hot peppers, vinegar, onion, lime juice, fish sauce, cilantro/mint, garlic, sugar, salt and pepper. Let stand, stirring occasionally, 2 hours. Refrigerate up to 3 days.

Comments

Post a Comment

Popular posts from this blog

Pizza Dough

By -
2 (1/4-ounce) packages active dry yeast 4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided, plus additional for dusting 2 cups warm water (105–115°F), divided 2 teaspoons salt MAKE DOUGH: Whisk together yeast, 2 Tbsp flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.) Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.) Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough i...
Read more

"Light" Caesar Salad

By -
I'm not sure where the "light" comes from. But this was a really good classic Caesar dressing. We even had to resort to (haha) using powdered parmesan from the store and it was still classically good. 1/4   cup   (60 mL)  grated  Parmesan cheese 1/4   cup   (60 mL)  light mayonnaise 2   tbsp   (30 mL)  white wine vinegar 1   tbsp   (15 mL)  extra virgin olive oil 1   tbsp   (15 mL)  water 1   tbsp   (15 mL)  Dijon mustard 1   tsp   (5 mL)  Worcestershire sauce 1   clove garlic , minced 1   pinch   salt 1   pinch   pepper 8   cups   (2 L)  romaine lettuce , torn, 1 small head 1   cup   (250 mL)  prepared croutons 2   tbsp   (30 mL)  cooked  bacon , crumbled In jar, shake together Parmesan cheese, mayonnaise, vinegar, oil, water, mustard, Worcestershire sauce...
Read more