While the Filipino version of this traditional breakfast item uses a special salted egg, this recipe substitutes easier-to-find hard-boiled eggs. With or without the egg, this recipe is a great side dish!
- 3 large cucumbers
- ½ red onion
- ½ cup red wine vinegar
- 1 tablespoon brown sugar
- 1 tablespoon grated fresh ginger
- Salt to taste
- Pepper to taste
- 6 hard-boiled eggs, optional
Cut the cucumbers and onion into thin slices. This works best if you use a mandoline. Place the pieces into a large container and set aside.
In a separate bowl combine the red wine vinegar, brown sugar, ginger, salt and pepper and whisk together. Pour the vinegar mix over the sliced cucumber and onions, and mix well. Place everything in the refrigerator for 4-8 hours.
Serve cold, topped with sliced hard-boiled eggs if desired.
Nutrition Analysis: 35 cal, 0 g fat, 0 mg chol, 390 mg sodium, 7 g carbs, 1 g fiber, 5 g sugar, 1 g protein.
Laura Hahn, author of the cookbook Around the World, One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.
Source URL: https://www.glutenfreeliving.com/recipes/sides/cucumber-salad/
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