April 07, 2017
Lunch, Salads, Vegetable Salad,
Vegetables, Carrot, Cucumber, Onions, Southern, Easy/Beginner Cooking, Make-Ahead, Quick Meals, Summer, Refrigerator, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Make it from scratch more
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"This cuke salad makes for a tasty side or to be enjoyed on its own."
Toss the vegetables together in a medium bowl.
Heat the water, sugars, vinegar, and fish sauce (adding it bit by bit) over medium heat, stirring, until sugar dissolves.
Remove from heat and pour over vegetables. Refrigerate until ready to serve.
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Fantastic! I made it with fresh jalapeños from my garden ❤ and had it with Luvcookn's Sesame crusted pork tenderloin. A match made in heaven.
I used a fresh jalapeno rather than pickled, but otherwise followed the recipe. I used almost the full tablespoon of fish sauce as well. I served this alongside several meals and we enjoyed it with all. Thank you for sharing the recipe!