CUCUMBER SALAD

Yield: 30 portions

Ingredient Amount

Rice vinegar 1/4 Cup

Sugar 1/4 Cup

Kosher salt 3 tsp.

European Cucumbers, halved 1 ea.

lengthwise, 1/8 -inch slices

Onions, red cut in half lengthwise, 1 cup

slice 1/8-inch slices with the grain

Jalapeños, red, or Red Fresno peppers, 2 ea.

halved and 1/8-inch slices.

Mint leaves, roughly torn ¼ Cup

Cilantro leaves, whole ½ Cup

Mise en Place

1. Whisk together the vinegar, sugar and salt, warm over low heat whisking constantly until dissolved. Do not boil!

2. Cool mixture, pour over cucumbers, onions and jalapeños.

3. Marinate for 30 minutes.

At service

1. Use perforated spoon to serve, removing excess dressing. Serve on Street food plate with Fish cakes and Beef satay