Garlic Cucumber Strips
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 13 |
| pro | 0 |
| total fat | 0 |
| sat. fat | 0 g |
| carb | 3 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 72 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| vit C | 3 |
| folate | 1 |
It's best to use small pickling cucumbers, Persian or immature English cucumbers (also called baby seedless cucumbers) for this authentically garlicky salad. English cucumbers will also work but remove any seeds and the watery core.
Ingredients
- 12 oz cucumbers
- 1/2 tsp salt
- 1 tbsp rice vinegar
- 1 tsp granulated sugar
- 3 minced cloves of garlic
- 1/2 tsp sesame oil
Preparation
Cut cucumbers into 1-1/2- x 1/3- x 1/3-inch (4 cm x 8 mm x 8 mm) sticks.
In bowl, mix cucumbers with sa< let stand for 30 minutes. Transfer to colander or sieve; press out as much liquid as possible.
In bowl, stir vinegar with sugar until dissolved; add cucumbers and toss.
Place garlic on cutting board, adding 1 more clove if desired. Sprinkle with pinch more sa< finely mince. With side of knife, scrape garlic back and forth on board until paste; mix into cucumber. Add oil. Let stand for 5 minutes. (Make-ahead: Cover and refrigerate for up to 8 hours.)
In bowl, mix cucumbers with sa< let stand for 30 minutes. Transfer to colander or sieve; press out as much liquid as possible.
In bowl, stir vinegar with sugar until dissolved; add cucumbers and toss.
Place garlic on cutting board, adding 1 more clove if desired. Sprinkle with pinch more sa< finely mince. With side of knife, scrape garlic back and forth on board until paste; mix into cucumber. Add oil. Let stand for 5 minutes. (Make-ahead: Cover and refrigerate for up to 8 hours.)
Source : Canadian Living Magazine: February 2009
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