Ingredients with Measurements:
- 1 cup mixed pickle (chopped)
- 2 cucumbers (sliced)
- 1 red onion (sliced)
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp honey
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the chopped mixed pickle, sliced cucumbers, sliced red onion, and chopped fresh cilantro.
2. In a separate small bowl, whisk together the olive oil, red wine vinegar, honey, salt, and pepper.
3. Pour the dressing over the pickle and cucumber mixture and toss to combine.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
5. Serve chilled and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 160
- Fat: 14g
- Carbohydrates: 8g
- Protein: 1g
- Fiber: 1g
Substitutions for ingredients:
- Mixed pickle can be substituted with any pickled vegetables of your choice.
- Red onion can be substituted with white onion or shallots.
- Olive oil can be substituted with any vegetable oil.
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Honey can be substituted with sugar or maple syrup.
Variations:
- Add sliced bell peppers or cherry tomatoes for extra color and flavor.
- Use different herbs like parsley or mint instead of cilantro.
- Add a pinch of cumin or paprika for a smoky flavor.
Tips and tricks:
- Make sure to slice the cucumbers and red onions thinly for a better texture.
- Adjust the amount of dressing according to your taste.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served chilled and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra cilantro leaves or sliced pickles.
Garnishes:
- Cilantro leaves
- Sliced pickles
Pairings:
- This salad pairs well with grilled meats or fish.
Suggested side dishes:
- Grilled vegetables
- Rice pilaf
- Naan bread
Troubleshooting advice:
- If the salad is too tangy, add more honey or sugar to balance the flavors.
- If the salad is too dry, add more olive oil or vinegar.
Food safety advice:
- Make sure to use clean utensils and a clean cutting board when preparing the ingredients.
- Store the salad in the refrigerator and discard any leftovers after 2 days.
Food history:
- Pickling has been used as a method of preserving food for centuries, dating back to ancient civilizations.
Flavor profiles:
- Tangy, sweet, and savory.
Serving suggestions:
- Serve as a side dish or as a light lunch.
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