Cucumber-pepper slaw, Roper-style from Saveur Magazine, Aug/Sep 2013 (#158): Special Issue: Best Comfort Food (page 72)

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Notes about this recipe

  • Rinshin on April 21, 2014

    The final product does not look anything like the picture to the right. I used English cucumber so no need to seed it. The sliced cucumbers remained half moon shape. We have something like this in Japan called cucumber sunomono without the added cheese, peppers, basil, or olive oil, but the taste was very reminiscent of that. The use of rice vinegar is what sets this apart from many western style salads. I liked this very much. It was a fusion style of Japanese, Greek and some Southwest flavors from the hot peppers. Served with chicken fried steak from the same issue and baked asparagus with parmesan cheese. Wonderful with pinot grigio.

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