I was wanting to use some persian cucumbers I had in the fridge and I saw this article on NY times and decided to give it a try.This is a light and easy side dish or salad for any meal.I used a soy vinaigrette for this recipe.
Ingredients:
4 persian cucumbers
2 tablespoons soy vinaigrette
pinch red pepper flakes
Procedure:
1.Slice cucumbers into large bite-sized pieces and lightly smash them in a bowl.Pour the soy vinaigrette and pepper flakes over the cucumber and toss until well coated
2.Refrigerate for 1 - 2 hours tossing in between so the marinade is coated evenly on all the cucumbers.Serve chilled.
| Preparation time | 10 minutes plus time to marinade |
| Serves | 2 cups |
| Serving Size | 1/4 cup |
| Calories Per Serving | Approximately 70 per serving |
| Difficulty | Easy |
Ingredients:
4 persian cucumbers
2 tablespoons soy vinaigrette
pinch red pepper flakes
Procedure:
1.Slice cucumbers into large bite-sized pieces and lightly smash them in a bowl.Pour the soy vinaigrette and pepper flakes over the cucumber and toss until well coated
2.Refrigerate for 1 - 2 hours tossing in between so the marinade is coated evenly on all the cucumbers.Serve chilled.
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