Asian Cucumber Salad

Summertime we find that most of our meals focus on a salad and protein, usually BBQ’d. I was getting bored of the proteins and salads we had been having and found a Tandoori marinade at the grocery store. I decided that some BBQ’d tandoori chicken sounded delightful! So, I bought the marinade and had to come up with a salad to go with it. A cucumber salad was most often featured, but I couldn’t decide which one I liked, so I blended a few into a salad that I thought would fit nicely. It was so refreshing!

  • 1 long english cucumber
  • 1 shallot
  • 1 clove of garlic
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons sugar
  • 3 tablespoons sweet chili sauce
  • pinch of salt & pepper
  1. Chop the cucumber into larger chunks. I went with thinner slices halved.
  2. Slice the shallot thinly and separate the segments.
  3. In a bowl, start by crushing the garlic, catching any liquids.
  4. Add the apple cider vinegar, sweet chili sauce, sugar, salt and pepper. Whisk to ensure well blended and that the sugar has dissolved.
  5. Add the cucumber and onion to the bowl and toss.
  6. Refrigerate for at least an hour to let that sauce soak into the vegetables.
  7. Serve chilled.

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