Carolyn's Chamorro Cucumber Salad

by Army Lt. Col. (Ret.) Annette Merfalen
Annie's Chamorro Kitchen

Chamorro Cucumber Salad is a staple on most fiesta tables. With just a few ingredients, you can whip it up and have it on your dinner table in minutes.

I love serving this cucumber salad with fried chicken and red rice, but it’s delicious served alongside most meat dishes.

Give my sister’s recipe a try. I think you’ll like it.

Ingredients:

  • 2 large cucumbers
  • 2 tablespoons salt
  • 1 small onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 cup soy sauce
  • 1/2 cup white vinegar

Directions

  1. Slice the cucumbers about 1/4 inch thick. Place the cucumber slices into a plastic collander then place the collander into a large bowl. Sprinkle the salt over the cucumbers; stir to combine. Let the salted cucumber slices sit for about 15 minutes to allow excess water to drain out. After 15 minutes, pour out any water that drained into the bowl. Rinse the salt off the cucumbers; drain.
  2. Place the rinsed and drained cucumbers into the large bowl. Add the onion, garlic, soy sauce and vinegar. Stir to combine.
  3. Let the cucumbers sit for several minutes to allow the cucumbers to soak up all of the flavors. Serve with your favorite meat dish and enjoy!

Annie's Chamorro Kitchen website

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