Clay's Kitchen : Salad and Salad Dressing Recipes

Salad and Salad Dressing Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Cucumber-Zucchini Salad

Recipe from: The African Cookbook by Bea Sandler
Servings: 8

Serve with meat, fish, or poultry. Note that no oil is used in the above dressing. The amount of sugar is not excessive for this kind of dressing. An artificial sweetener may be substituted for the sugar if desired. In Africa many raw vegetables are used in salads. To tossed greens you can add raw cauliflower, young fresh broccoli, very fresh string beans, cut in small pieces, raw carrot rings, zucchini, or any fresh young squash. Or you may cut bits of yellow cheese and anchovies into your green salad as well as the raw vegetables. Always add thin slices of Bermuda onion.

2 medium cucumbers, scored with a fork, not peeled
but sliced very thinly
2 medium zucchini, raw, same size as cucumbers, prepared the same way.
½ cup white sugar
½ cup white vinegar
1 cup hot water
1 tablespoon salt
1 teaspoon freshly ground coarse black pepper
1 teaspoon crushed red pepper

In a 2 quart bowl arrange in alternate layers: cucumbers, scored with a fork, not peeled but sliced very thinly, zucchini, prepared the same way. Blend in ½ cup white vinegar with 4 tablespoons sugar dissolved in 1 cup hot water, 1 tablespoon salt, 1 teaspoon black pepper, 1 teaspoon crushed red pepper. Drain any water formed from cucumbers before adding the dressing. Allow vegetables to marinate in the dressing at least 1 hour before serving.


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