I am in Vegas, and it’s too hot to eat. This is a reality for me; I am sure I have not had one hundred days in my life when I thought it was too hot to eat. I am walking the floor wondering what am I going to serve my guest that are coming over for lunch today. A lite bulb just went off I am having CUCUMBER SALAD.
ALMOST TOO HOT TO EAT CUCUMBER SALAD
Ingredients: 5 English cucumbers, 2 tablespoons Himalayan pink salt, 1 tablespoon white pepper, 1 cup rice vinegar, 3 tablespoons sugar, 1 teaspoon sesame oil, 1 firm chopped beefeater tomato, 1/2 cup chopped orange bell pepper, 2 sprigs fresh dill, and 1/4 cup chopped flat leaf parsley.
Wash the cucumbers cut in chunks. Put the cucumbers in a bowl and sprinkle with salt. Set aside for about 20-minutes. Press down on the cucumbers, drain off all the liquid from the cucumber. Remove the cucumbers from the bowl, pour off the liquid, pat the cucumbers dry with a paper towel. Put the cucumbers back in the bowl add the chopped tomatoes, onions, bell pepper, dill and parsley to the bowl. In a separate bowl make up the dressing: mix vinegar, sugar, sesame oil, salt, and pepper, mix well and pour over cucumbers.