Cucumber Salad with Pistachios

A tender, juicy little salad. Simply scrumptious!

Recipe author

Servings:

Cucumbers

Brown sugar

0.3

Chili pepper

Cilantro

Pistachios (unsalted)

0.25

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 3 g

Fats 20 % 5 g

Carbohydrates 68 % 17 g

125 kcal

GI: 18 / 0 / 82

Cooking method

Vegetable salads go with any meal. We're used to traditional cucumber salads, which usually include tomatoes and onions. But in Greece there are salad recipes that use only cucumbers. They're usually served on the plate alongside everything else. You've probably seen those big flat plates — with meat, a lettuce leaf, and a dab of mustard or mayonnaise all on one. The salad recipe I want to share with you is just for occasions like that. Cut the cucumbers in half. Scoop out the seeds with a teaspoon and slice the halves thinly. Pour vinegar into a saucepan and add the sugar. Set it over low heat and, without letting it boil, stir until the sugar dissolves. Then cook for about five minutes. You should have half a cup of liquid left. Add the cucumbers to the hot vinegar along with a small chili pepper, very finely chopped, chopped cilantro leaves, and unsalted, shelled pistachios. Cover tightly with a lid or plastic wrap and leave in the fridge overnight. If you're expecting guests and don't have all night to wait, you can let the salad sit for just three hours — though of course the flavor will be a little different.