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