Summer in New Orleans is nothing if not one thing: HOT. It’s the perfect time to eat cool salads and refreshing dishes that don’t sit too heavily in your stomach. Most everyone is familiar with the classic cucumber salad. Our parents made it and so did their parents. The combination of freshly sliced cucumbers and vinegar is perfection, in its own right.
Well, this salad continues that homey, pickley , comforting tradition – but with a spin. And it’s a tasty spin, at that. With the perfect punch of saltiness, sweetness, tang and just a hint of spiciness, this salad is an easy way to enjoy the cool, fresh flavors of summer, while beating the blistering heat.
Ingredients:
- Cucumbers, peeled and sliced into rounds
- Fresh cilantro leaves
- Fresh mint leaves
- Carrots, julienned
- White vinegar
- Low sodium soy sauce
- Sweet chili sauce*
Directions:
Slice cucumbers and carrots and chop cilantro and mint leaves. Place veggies in container and add liquid. Experiment to find your preferred ratio of water to vinegar to soy to chili sauce.
As a starting point, I suggest 1 part soy sauce, 1 part sweet chili sauce, and 2 parts each of vinegar and water.
Also, in the past, we’ve added orange segments, which we very much enjoyed in this salad.
For best results, cover and let salad sit overnight in the refrigerator.
*Sweet chili sauce can be found at most grocery stores and definitely at Asian grocers. It is sweet and spicy and adds lovely texture (and flavor!) to oil-free dishes. We’ve used this one before, but most brands seem to have similar ingredients. As with everything, just be sure to read the bottle before you buy it. I’m sure there’s a great recipe out there to make it, but we haven’t experimented with that yet.
Enjoy!
