Zesty Cucumbers in a tangy Sweet Chili Vinaigrette.
1/2cup“match stick” chopped carrots
1/2diced red onion
1/4cupRed wine vinegar
1/4cupFresh Cilantroor to taste
2tablespoonsSweet Chili Sauce
dash of lime juice
Cut cucumbers in half long ways.
With a melon baller scoop out the seeds and pulp from center of cucumber.
Chop cucumbers up in 1/4 inch slices and set aside.
In a small saucepan with medium heat, melt sugar, salt and vinegars until sugar and salt are dissolved. About 2 minutes.
Remove from heat and cool.
Toss together cucumber, carrots, cilantro and red onion.
Pour vinegar mixture, Sweet Chili sauce and lime juice over cucumber mixture.
Marinate for a least 1 hour before serving.
Two things you can change if the marinade is too tangy for you. #1 omit the red wine vinegar and make the rice vinegar 1/2 cup and #2 omit the lime. If you prefer a spicier version try adding red pepper flakes to add some heat.
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