Breaking News Bar
posted: 7/1/2014 5:45 AM

Cucumber Vegetable Salad with Cilantro

hello
Success - Article sent! close
  • 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

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

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

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.