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Sweet Vinegar Cucumber Salad

cheffd
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Refrigeration/marinating time 2 hours
Course Salad, Side Dish
Cuisine American, Barbecue, Southern
Servings 4 People

Ingredients
  

  • 1 Large European Cucumber, Peeled and sliced
  • 1/4 Cup Thin sliced Shallot or red onion
  • 1 Tbsp Thin sliced Red Bell Pepper
  • 1 tsp Chopped Fresh Dill
  • 1 tsp Chopped Fresh Chives
  • 1 Large Clove Garlic, shave thin on a mandolin
  • 1/2 Cup Seasoned Rice Vinegar
  • 2 Tbsp blended sesame oil
  • 2 Tbsp Honey
  • 1/4 tsp Kosher Salt
  • 1/4 tsp Crushed Pink Peppercorn

Instructions
 

  • Heat the oil over medium heat. Add in the garlic. Cook until lightly toasted, stirring as needed. Then add in the vinegar and honey. Bring to a simmer and stir to blend all the flavors. Remove from the heat and allow to cool. Stir in the Salt and Pink Peppercorn.
  • Toss all ingredients in a bowl and coat evenly. Refrigerate at least an hour before service.
Keyword accompaniment, barbecue, cucumber, pickles, salad, side dish, Sweet Vinegar, vegan