Sliced cucumbers tossed with rice vinegar make for a refreshing salad and a perfect complement to Texas-style barbecue, smoked slow and low.
A mandoline makes slicing the cucumbers much easier, but use a knife for the shallots.
Make Ahead: The salad can be refrigerated for up to 4 days.
Servings: 6 - 8
- 2 English (seedless) cucumbers
- 4 shallots
- 1 cup unseasoned rice vinegar
- 1/2 cup sugar, or more as needed
- 1 1/2 teaspoons kosher or sea salt, or more as needed
Wash and dry the cucumbers; trim off the ends. Use a vegetable peeler to remove alternating strips of the green peel. Cut the cucumbers in half crosswise. Use a mandoline-style slicer to cut the cucumbers into very thin slices, and place them in a nonreactive bowl.
Peel the shallots; use a sharp knife to cut them into very thin slices, and add them to the cucumbers. The shallot slices will separate into small rings; that is desired.
Whisk together the vinegar, sugar and salt in a liquid measuring cup until the sugar has dissolved. Pour over the cucumber and shallot slices and mix well, separating the slices to make sure none of them are sticking together. Cover tightly, and refrigerate for at least 3 hours or preferably overnight.
Taste, and adjust the seasoning as needed before serving.
From Elizabeth Karmel, executive chef of Hill Country Barbecue Market.
Tested by Bonnie S. Benwick.
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