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Iron Horse Cucumber Salad

Iron Horse Cucumber Salad recipe image
This vibrant Iron Horse Cucumber Salad is a refreshing staple for warm days. Featuring crisp cucumbers, sharp radishes, and sweet bell peppers, it&# 226;€™s tossed in a light dressing of rice wine vinegar and fresh ginger. The bright herbaceous notes of cilantro elevate the dish, creating a perfect balance of crunch and acidity. It’s an easy, vegan-friendly side dish that pairs beautifully with grilled meats or stands alone as a light lunch. Chilling the vegetables beforehand ensures maximum crispness and flavor.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 7.5
Dietary: Gluten-free, Vegan, Vegetarian
Description
This vibrant Iron Horse Cucumber Salad is a refreshing staple for warm days. Featuring crisp cucumbers, sharp radishes, and sweet bell peppers, it&# 226;€™s tossed in a light dressing of rice wine vinegar and fresh ginger. The bright herbaceous notes of cilantro elevate the dish, creating a perfect balance of crunch and acidity. It’s an easy, vegan-friendly side dish that pairs beautifully with grilled meats or stands alone as a light lunch. Chilling the vegetables beforehand ensures maximum crispness and flavor.
Ingredients
  • 2 lg Cucumbers
  • 1 lg Onion, peeled and sliced paper thin
  • 1 lg bunch Radishes, trimmed and sliced in thin rounds
  • 1 medium Green bell pepper, cored, seeded, and cut in thin strips
  • 1.5 cups Fresh cilantro leaves, rinsed, dried, and minced
  • 0.75 c Rice wine vinegar
  • 1 tbsp Fresh ginger, minced
  • to taste Salt and pepper
Directions
  1. 1
    Peel, seed, and dice the cucumbers.
  2. 2
    Peel and slice the onion paper-thin.
  3. 3
    Trim and slice the radishes into thin rounds.
  4. 4
    Core, seed, and cut the green bell pepper into thin strips.
  5. 5
    Place cucumbers, onion, radishes, and bell pepper in a large bowl.
  6. 6
    Cover and refrigerate the vegetables for 1 hour to chill.
  7. 7
    While vegetables chill, rinse and dry the cilantro bunch, removing stems, and mince the leaves to equal about 1.5 cups loosely packed.
  8. 8
    Remove vegetables from the refrigerator.
  9. 9
    Drizzle the rice wine vinegar over the chilled vegetables.
  10. 10
    Sprinkle the minced cilantro and fresh ginger over the vegetables.
  11. 11
    Toss thoroughly to combine all ingredients.
  12. 12
    Season with salt and pepper to taste.
  13. 13
    Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 7.5kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.0mg1%
Total Carbohydrate 1.8g1%
Dietary Fiber 0.2g1%
Sugars 0.8g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For the best texture, ensure all vegetables are very fresh and crisp.

To save time, you can refrigerate the cut vegetables for several hours before beginning assembly so they are chilled right from the start.

If you prefer a milder onion flavor, use half the amount of onion or choose a sweet onion variety.

The recipe originally did not call for salt and pepper, but adjusting the seasoning to your taste is recommended.

This recipe is adapted from Forrest Tanser, winemaker at Iron Horse Vineyards, as featured in _Farm House Cookbook_ by Susan Herrmann Loomis.

Keywords: cucumber, salad, vegan, side dish, fresh, ginger, cilantro, rice vinegar, radish, bell pepper, onion, chilled, healthy, summer, appetizer, easy, crunchy, Asian-inspired, light
Read it online: https://www.chefs-mate.com/recipe/iron-horse-cucumber-salad/