Contributed By: ljville
Kalyn's Kitchen
From kalynskitchen.blogspot.com
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Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: No Cooking Required
Number of Servings: 6
Origin: Asian
Special Features: Quick to Prepare (under 30 minutes)
Simple (6 ingredients or less)
Meal Type: Salads & Dressings
Ingredients
4 Cucumbers, peeled in stripes, cut in half lengthwise, then into thick slices
1 Large Vidalia onion, peeled, cut in half both ways, then cut into 1/4 inch thick slivers of onion
1 bunch Cilantro (also called coriander leaf) washed and chopped just before using
1 cup Rice vinegar (don't buy seasoned vinegar, it contains sugar)
6-8 tsp. Splenda or sugar (I like this on the sweet side)
2 tsp. Asian sesame oil
2 tsp. Garlic puree (also called ground garlic)
Coarse ground black pepper to taste
Preparation
Cut up cucumbers and onions and place in Ziploc bag or plastic bowl with snap-on lid. Combine rice vinegar, Splenda or sugar, sesame oil and garlic and pour over cucumbers. Let marinate in refrigerator 2-3 hours. (You can leave it longer, but I prefer this when the cucumbers are still slightly crisp.)
Just before serving, wash and chop cilantro. (Don't be afraid to use some of the stem; it is considered a delicacy in parts of Asia.) Drain cucumbers and combine with chopped cilantro, season with fresh ground pepper and serve.
This will keep in the refrigerator a day or two, but the vegetables won't be crisp. Of course this is best made with fresh-from-the-garden cucumbers, but if you only have from-the-store cucumbers, I recommend peeling the whole cucumber.
Cook's Notes
From kalynskitchen.blogspot.com: "As long as you use Splenda and avoid seasoned rice vinegar, this is a perfect salad for any phase of the South Beach Diet. I think it would taste great with Sauteed Scallops with Garlic, a French recipe. I'd also enjoy eating this with Curried Chicken on the Grill with Cilantro Chutney."
Nutrition Information