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Cucumber
Noodle Salad
Planning
to feed a crowd? Grilled salmon or chicken clamors for
this Asian-inspired base for an extra-special entrée.
Simply toss Ontario Greenhouse Cucumbers with
fresh coriander, ginger and sesame oil for a
sensational, fresh, light side dish.
Ingredients
3
Ontario Greenhouse Cucumbers
1
cup loosely packed coriander, coarsely chopped
½
of sweet yellow pepper, minced
½
of sweet red pepper, minced
3
tbsp minced green onions (white & part of the
green)
6
tbsp red wine vinegar
3
tbsp vegetable oil
3
tbsp sesame oil
2
tbsp granulated sugar
1½
tbsp minced fresh gingerroot
½
tsp minced garlic
½
tsp hot chili sauce
¼
tsp kosher salt
Method
-
Cut
½-inch off the ends of each cucumber and halve
lengthwise. Using
a mandoline with a straight blade and holding the
cucumber halves on their sides carefully and
slowly slice the cucumbers lengthwise into
approximately 1/16-inch thick “noodle-like”
slices.
-
Combine
cucumber noodles, coriander, yellow and red
peppers and onions in large bowl.
-
Whisk
together vinegar, vegetable and sesame oils,
sugar, gingerroot, garlic, chili sauce and salt.
Pour over vegetables in bowl; toss well to
coat. Let
stand ½ hour.
-
Drain
and use as a base for grilled seafood or a side
salad with grilled chicken.
Makes
12 servings.
Recipe compliments
of
Ontario Greenhouse Vegetables Growers |
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