Cucumber-pepper slaw is a variation of traditional coleslaw, a vegetable dish brought to America by Dutch immigrants in the late 17th and early 18th centuries. This recipe replaces shredded cabbage with thinly sliced cucumber and peppers. Cucumbers originate in India and were taken to other parts of the world by immigrants. It is believed that by the mid-16th century Spanish explorers introduced cucumbers to Native Americans who began growing them in North America. Today, cucumber-pepper slaw is commonly served as a summer salad or side dish.
Recipe Servings: 4
Prep Time
15 minutes
+ 45 minutes resting
+ 45 minutes resting
Cook Time
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 large cucumber
- 1 Tbsp kosher salt
- ⅓ cup olive oil
- ¼ cup rice vinegar
- ½ tsp sugar
- Freshly ground black pepper, to taste
- 1 habanero chili pepper, deseeded and julienned
- 1 jalapeño chili pepper, deseeded and julienned
- 1 red bell pepper, deseeded and julienned
- 1 small red onion, thinly sliced
- ⅓ cup fresh basil, roughly chopped
- 3 oz feta, cut into ½-inch pieces (optional)
Directions
- Cut cucumber in half lengthwise, remove seeds, and thinly slice crosswise.
- Toss together cucumber and salt in a colander, set it in the sink, and let it rest and drain for 15 minutes.
- Transfer cucumber to paper towel and pat dry.
- Whisk together oil, vinegar, sugar, and pepper in a large bowl.
- Add cucumber, peppers, onion, basil, and feta, if using. Toss to coat.
- Let the salad rest for at least 30 minutes before serving.
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