Sunday night - and I needed a healthy meal! We had this with Black Bean Burgers - and it was a really complete meal! I don't think I let the sauce cook long enough though - cause I had more like 1/2 cup instead of a 1/3 - so we just used a slotted spoon and it worked good! Even Caitlin like it - so it's a kid friendly side :)
OBB Cookbook
1-1/2 lbs cucumber (about 3 medium), peeled, halved lengthwise & thinly sliced
2 teaspoons kosher salt
1/2 cup rice vinegar, seasoned or regular
1/2 cup water
3 tablespoons sugar
1/4 teaspoon red pepper flakes
2 tablespoons minced red onion
Place cucumber slices in a colander sitting over a bowl, sprinkle with salt and toss well. Let sit for 1 hour refrigerated. Toss the cucumbers a few times while they drain as well. While cucumber slices are draining, prepare marinade below.
Combine vinegar, water, sugar and red pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes). If for some reason you boil for too long, just add a little water until you have 1/3 C. Remove reduction from heat and add onion. Let mixture cool to room temp.
When cucumbers are done resting, pat them dry with a few paper towels and then combine with the vinegar reduction. This can be served immediately, but for best results refrigerate until well chilled.
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