This cucumber salad was quite refreshing with the perfect balance of sweet, sour AND kick! It’s a great side dish for those warm summer days.
In order to get my cucumber and red onion very thin, I used my Progressive Mandoline Slicer. This made preparation go so much quicker and kept the pieces evenly sized…, which would not be the case if I had to hand-slice everything with a knife, lol.
I’ve made cucumber and onion salad before but never with cayenne pepper. McCormick didn’t say exactly how much to add in the recipe so I threw in about 1/8 teaspoon. It was a good amount of heat for us but obviously you can go as heavy-handed as you’d like, or put less.
I served this as a side with our Panko-Crusted Portobello Mushroom Burgers.
Here is the original recipe: http://www.mccormick.com/Recipes/Salads-Sides/Cool-Cucumber-Salad
2 cups thinly sliced cucumbers (4 small or 2 large cucumbers)
1/2 teaspoon salt
1 cup thinly sliced red onion
1/4 cup vinegar
1/4 cup water
1 tablespoon sugar
1/2 teaspoon McCormick® Dill Weed
1/4 teaspoon McCormick® Black Pepper, Coarse Ground
McCormick® Red Pepper, Ground
Place cucumber slices in medium bowl. Sprinkle with salt. Stir in onions.
Mix remaining ingredients in small bowl. Pour over cucumbers and onions; toss lightly. Cover.
Refrigerate 1 hour or until ready to serve. Toss before serving.