Texas de Brazil Cucumber Salad Recipe
Love crisp, refreshing salads? This Texas de Brazil Cucumber Salad Recipe brings churrascaria magic home. Thin cucumber slices in tangy vinaigrette with onions and herbs.
Ingredients
- 4 large cucumbers thinly sliced.
- 1 red onion thinly sliced.
- 1/2 cup white vinegar.
- 1/4 cup olive oil.
- 2 tbsp fresh dill chopped.
- 1 tbsp fresh parsley chopped.
- 2 tsp sugar.
- 1 tsp salt.
- 1/2 tsp black pepper.
- 2 garlic cloves minced.
- 1 tbsp lemon juice.
Instructions
Slice Cucumbers Thin
- Use mandoline. Slice cucumbers paper-thin. Uniform for best crunch.
Slice Red Onion
- Cut onion same thinness. Separates rings nicely in salad.
Salt the Veggies
- Toss cucumber onion slices with salt. Bowl sits 20 mins.
Drain Excess Water
- Rinse lightly under cold water. Drain well. Pat dry towels.
Make Vinaigrette Base
- Whisk vinegar, olive oil, sugar, lemon juice. Smooth emulsion forms.
Add Garlic Flavor
- Stir minced garlic into dressing. Releases aroma instantly.
Season Dressing
- Add black pepper. Taste. Adjust sweet-tangy balance needed.
Chop Fresh Herbs
- Snip dill parsley fine. Fresh herbs brighten whole salad.
Toss Salad Gently
- Combine drained veggies with dressing. Mix light hands.
Add Herbs Last
- Sprinkle dill parsley over top. Fold gently through.
Chill Before Serving
- Cover bowl. Refrigerate 20 mins. Flavors marry beautifully.
- Quick how to make Texas de Brazil Cucumber Salad done. Refreshing side ready!
Notes
- Mandoline key. Even thin slices crunch uniform.
- Salt draws water out. Prevents soggy salad.
- Taste dressing first. Sugar cuts vinegar sharp.
- Variation: Add sliced radishes. Extra peppery bite.
- Feta cheese crumble. Creamy salty twist.
- Rice vinegar swap. Milder Asian fusion.
- Make ahead. Tastes better next day.