Viewing post #2301071 by blue23rose

JBarstool said:
It does require a fair amount of coriander or it just doesn't taste right - it seems a grocery store bunch when finely chopped used to give me about 1/2 cup - it is a surprisingly refreshing salad, very pretty and dressed -as you see - without oil...not really a recipe so much as a throw together of:
2 medium cucumbers, halved lengthwise, seeded (peeled if skin is thick, but leave a bit in stripes for color), and then sliced crosswise in about 1/4" pieces
3 or 4 scallions, whites and greens, thinly sliced
1 large shallot, finely minced
1 or 2 red jalapenos, depending on your tolerance for a bit of heat (though red/mature tend to be milder), halved, seeded, sliced thinly
1/2 cup +/- finely chopped coriander
1/2 cup unseasoned rice wine vinegar
1/4 cup sugar
mix all of the veg in a large bowl
whisk sugar and vinegar until sugar is dissolved. Pour over the veg mix, stir, refrigerate for at least an hour before serving.
If you try it I will be interested in hearing how you like it. I've made it this way for years and am particularly fond of it with something like grilled pork that may have been rubbed with adobo or something else that is pungent and benefits from the sweet and acid cooling of the salad...

@JBarstool, I just wanted to say that I made your cucumber salad today and found it to be as refreshing as you said. I did not add the jalapeno until after I split the salad into two bowls and only put it in one half. Then I added the jalapeno to only one half because my husband does not like a lot of heat. However, we loved the salad and he didn't mind the little jalapeno, so I mixed both halves back together. This is a wonderful, light salad and the cilantro really gave it that little extra something that made it taste like nothing we have tasted before.

Thank you very much for the recipe!