<< Back

Shaved Cucumber Salad with Citrus-Cilantro Dressing

I'm including all the details from the recipe in the cookbook, but I didn't have orange juice or cilantro and chose not to do white pepper and had fewer cukes on hand and no time to refrigerate thigs before dinner and it still tasted great. I'd never cut my cukes in these thin strips before and really likes them this way -- my kids did too.

6 Medium Cucumbers, peeled

1 tsp coarse sea salt

2 tbsp freshly squeezed orange juice

1 tbsp freshly squeezed lemon juice

1 tbsp freshly squeezed lime huice

1/4 cup minced fresh cilantro

1 tsp agave nectar

Freshly ground white pepper

 

Wiht a Y-shaped peeler cut thin strips from the cucumbers, stopping when you get to the seeds (compost or eat the core), and transfer the strips to a medium bowl. Toss the cukes with the salet. Refrigerate for 20 minutes.

In another bowl, combine the orange juice, lemon juice, lime juice, cilantro, agave nectar, and white pepper to taste. Whisk well to combine. Set aside.

Drain the cukes and transfer them to the bowl with the dressing. Toss well to combine. Cover and refrigerate for at least 30 minutes, tossing every 10 minutes. With a slotted spoon, transfer the cukes to a salad bowl and serve.

This entry is related to the following products. Click on any of them for more information.
Cucumber, Cilantro,