 | When I made the pulled pork sandwiches for the sandwich recipe swap, I wasn't interested in the jalapeno-cilantro slaw that accompanied the sandwiches, but I still wanted something that provided a tangy crunch to go alongside it. I could live on cucumbers and tomatoes, especially in the summertime. If you have a mandoline, now is the time to break it out. It eases the prep so much that this salad can come together in less than five minutes. I actually used more than a teaspoon of Sriracha, but I really enjoy spice. |
1 English hothouse cucumber
1 cup of grape or cherry tomatoes
2 tablespoon white vinegar
1 tablespoon olive oil
½ to 1 teaspoon sugar, to taste
½ to 1 teaspoon Sriracha, to taste
Slice the cucumber lengthwise. Then slice into 1/8” thick half moon slices. Slice the tomatoes into halves or quarters, depending on the size. In a small bowl, whisk together the vinegar, oil, sugar and Sriracha. Salt and pepper to taste. Pour the vinegar mixture over the cucumbers and tomatoes. Chill until ready to serve.
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2 comments:
I just made something similar to this but didn't add Sriracha--what a great idea! Have to do that next time.
My cucumbers are just coming in like crazy. This is on the menu for tomorrow! Thanks!
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