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Cucumber salad with olives and chili

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Ingredients for 3 servings:

  • 4 country cucumber(s)
  • 6 olives, pickled in garlic
  • 200 g sour cream
  • 1 large chili pepper(s), fresh, red
  • ½ tsp fish sauce
  • 1 tsp apple cider vinegar
  • 1 pinch(s) raw cane sugar
  • e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

Thinly slice the cucumbers and season lightly with salt. After 20 minutes, drain off any excess water. Finely dice the olives and chili pepper. Add all ingredients to the cucumber slices and mix well. Season with pepper. Refrigerate for 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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