THAI BASIL CUCUMBER SALAD
The recipe is intentionally simple. Optional additions include a bit of soy sauce, hot chile pepper flakes or grated fresh ginger.
1 large cucumber (or 3 smaller garden cucumbers), sliced finely across .. on an angle looks nice
2 Tbsp fresh Thai basil, chopped (or dill or other basil) - 30 ml
3 Tbsp rice vinegar (sugar and sodium free/natural) - 30 ml
1. Combine all ingredients in a bowl and toss. Serve immediately, or make ahead (up to a couple of hours) and chill.
NUTRITION FACTS (per half cup/125 ml serving - 80 g): 10 calories, 0 g fat, 0 mg cholesterol, 1 g carbohydrate, 1 g protein. %Daily Values based on a 2,000 calorie diet are 2% vitamin A, 4% vitamin C and 2% each calcium and iron.
HUNGARIAN CUCUMBER SALAD
This is a family recipe originally from Mary Szabo, an adopted aunt. My only revision has been to reduce the salt as the original recipe called for a teaspoon and most of us need to hold the salt.
Makes 8 servings x 125 ml each
1 cucumber, medium size, with skin, sliced very thin
1/4 tsp sea salt - 1.25 ml
1 cup each of white wine vinegar and water - 250 ml
1 cup sour cream, 14% MF/full fat - 250 ml
1 tsp Hungarian paprika, sweet, ground - 5 ml
3 green onions, sliced fine - about 1 cup/250 ml
1. This salad is best made with field cucumbers but the English cucs work too. Slice very thinly and add to medium size bowl.
2. Sprinkle with salt and cover with vinegar and water. Wine vinegar is nice but plain old everyday white vinegar works too. Soak for at least 2 hours at room temperature. Drain and discard brine.
3. Mix in sour cream. Sprinkle generously with paprika and garnish with finely sliced green onions or chives.
NUTRITION FACTS (per 125 ml serving): 50 calories, 4 grams of fat, 2.5 g saturated fat, 10 mg cholesterol, 90 mg sodium, 3 g carbohydrate, 1 g fibre, 1 g protein. % Daily Values are 6% each vitamin A and C, 4% calcium 2% iron.
© Nancy Guppy, RD, MHSc