Cucumber, Red Onion & Watercress
Description
This Vietnamese salad features Pickling cucumbers. The flavors come together beautifully. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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peeled, scored,
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cut into - equal lengths to fit - feed tube vertically 2/3 c Diced (1/4-in) red onion 3/4 c Seasoned rice vinegar -(See NOTE) 1 tb Safflower oil Salt Freshly ground white pepper 3 lg Bunches watercress; washed, - crisped, stems removed 2 tb Snipped fresh chives - for
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garnish USE THIN SLICING DISC.
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Stand cucumbers in feed tube and slice, using medium pressure.
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Repeat until all cucumbers are sliced.
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Put cucumber slices, onion and rice vinegar in large mixing bowl.
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Toss well.
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Cover.
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Refrigerate from 4-8 hours.
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To serve, drain cucumbers.
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Toss with oil.
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Adjust salt and pepper.
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Arrange watercress leaves in wreath design on serving plates.
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Arrange cucumbers in center, dividing evenly.
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Garnish with chives.
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Serve.
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blend of mild rice vinegar with a perfect balance of sugar, salt and water.
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If you are using rice vinegar, adjust the salt, sugar and water to taste
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 41.2kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 5.5mg1%
- Total Carbohydrate 9.9g4%
- Dietary Fiber 1.4g6%
- Sugars 4.7g
- Protein 1.9g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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