Fiery, Sweet & Sour Cucumber Salad
Cucumber saladI like to make this recipe with my homegrown cucumbers and then serve it with grilled fish sandwiches or garden burgers and sweet potato fries.
Ingredients
  • 1 lb. Cucumbers, organic
  • 2.5 Tbls. Cider Vinegar
  • 2 Tbls. Raw, unfiltered liquid honey
  • ¼ tsp. Table salt, iodized
  • ½ tsp. Red pepper flakes
  • ½ tsp. Dried Garlic granules (not garlic salt)
Instructions
  1. Peel or score cucumbers then slice them in half lengthwise. Remove seeds by scraping a channel lengthwise down the cut side of each half.
  2. Cut the cucumber halves into ¼-inch slices by cutting across the bias.
  3. In a bowl, stir the rest of the ingredients together until well combined.
  4. Add the cucumber slices and toss everything together. Refrigerate to let mixture marinate for 2-4 hours.
  5. Drain liquid from cucumbers before portioning and/or serving (a slotted spoon is good for this purpose).
Notes
Per Serving: 23 calories, trace fat, 1g Protein, 5g Carbohydrate, 1g Dietary Fiber, 0mg Cholesterol, 136mg Sodium
Recipe by Therapeutic Cuisine at http://therapeuticcuisine.tv/salad-recipes/fiery-sweet-sour-cucumber-salad/