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posted: 7/1/2014 5:45 AM

Cucumber Vegetable Salad with Cilantro

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  • Cilantro adds a vibrant bite to Linda Lenhardt's colorful Cucumber Vegetable Salad.

       Cilantro adds a vibrant bite to Linda Lenhardt's colorful Cucumber Vegetable Salad.
    Gilbert R. Boucher II | Staff Photographer

 

1 large seedless English cucumber, thinly sliced

½ teaspoon salt

1 yellow bell pepper, seeded and cut into short, thin strips

3 medium carrots, peeled and sliced into rounds

2 cups (12 ounces) cherry tomatoes, halved

½ medium red onion, cut into thin slivers

½ cup chopped fresh cilantro

¼ cup vegetable oil

¼ cup rice wine vinegar

Ground black pepper, to taste

Toss cucumber slices with salt in a colander; let stand in the sink or over a bowl until juice has drained, 30-45 minutes. Pat cucumbers dry with paper towels.

Turn the cucumbers into a large bowl; add remaining veggies, cilantro and oil and toss gently to coat. Add vinegar and pepper; toss again.

Serves eight.

Cook's note: Can be covered and refrigerated several hours. Before serving, adjust salt, pepper and vinegar to taste.

Linda Lenhardt, Tower Lakes

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