giggler
Sous Chef
at a High End BBQ rest down the street, they make a standard cuke, halved cherry tomato and red onion sliced salad with very little dressing, just oil and venegre, salt and dill I think.
It is very nice change from the standard Cole slaw.
I try to make it just that simple.. but theirs has a different texture of the veggies. Maybe it's just left over night, but the cukes and all are very soft/ rubbery (sp.)
I read a few recpies where they salt the cukes, and drain in a collander first.
Is that the trick? Mine was darn good last night with just a bit of red wine vinegre plus a bit of oil and dry dill...
but mine was very crunchy, not soft and leathery like the BBQ joint.
Eric, Austin Tx.
It is very nice change from the standard Cole slaw.
I try to make it just that simple.. but theirs has a different texture of the veggies. Maybe it's just left over night, but the cukes and all are very soft/ rubbery (sp.)
I read a few recpies where they salt the cukes, and drain in a collander first.
Is that the trick? Mine was darn good last night with just a bit of red wine vinegre plus a bit of oil and dry dill...
but mine was very crunchy, not soft and leathery like the BBQ joint.
Eric, Austin Tx.