June 11, 2013 8 Comments
My family has been loving this salad since we invented it a couple of months ago by adding ingredients to a recipe from The Frugal Gourmet for a “Jewish cucumber salad”. It’s sort of pickle-like yet without dill. It’s sort of coleslaw-like yet with a very different texture. It goes well with sandwiches or burgers. It’s a great potluck/picnic dish as it won’t spoil easily and tastes fine at room temperature.
To make 4 servings, you will need:
- 1 cucumber
- 1-2 carrots OR 1 tomato (Obviously, which one you choose will make a difference in the flavor of the salad. Both are good!)
- 2 tsp. dried oregano
- 1/2 tsp. granulated garlic or garlic powder, or 1 clove garlic crushed
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 2 Tbsp. sugar
- 2 Tbsp. white vinegar
- 2 Tbsp. olive oil
- 1/2 tsp. lime juice
- 1/2 tsp. yellow mustard
- minced fresh chives, to taste (optional)
Combine all ingredients except the vegetables, either by whisking them together in the serving bowl or by placing them in a glass jar, putting on the lid, and shaking it.
Dice the vegetables. Toss them in the dressing until thoroughly coated.
Let stand at least 30 minutes before eating.