Cucumber Salad with Oil and Vinegar
I think this crisp cucumber is very good
with cold roast meat or chicken. It is simple and easy salad recipes.
Makes 6 servings
1 large English cucumber, unpeeled, halved, seeded, and thinly sliced,
or cut into 2-inch lengths and then into thin matchstick strips
Salt to taste
½ small onion, very thinly sliced
1 cup thinly shredded Savoy cabbage
½ teaspoon ground cumin
1/3 cup chopped fresh cilantro
2 tablespoons white wine or rice-wine vinegar
1/3 cup extra-virgin olive oil
Freshly ground black pepper to taste
Place the cucumber in a colander or sieve. Sprinkle generously with
salt. Let stand for 30 to 60 minutes. Rinse with cold water. Press out
as much liquid as possible. Roll up the cucumbers in a dry kitchen
towel and twist the ends to remove as much liquid as possible.
Place the cucumbers in a medium-size bowl. Toss with the onion and
cabbage. Toss the types of greens with the cumin and cilantro. Sprinkle
with the vinegar and drizzle with the olive oil. Toss well. Season well
with the pepper. Serve this simple low fat salad recipes at room
temperature.
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