This time of year, we always have more cucumbers than we know what to do with. This recipe is a good way to use up a couple in a way that doesn't include pickling.
This is simple, quick and great for one of those OMG it's too hot to cook nights.
14 oz bag of Classic Coleslaw
2 medium cucumbers sliced lengthwise and then cut into half moons
1 Mango cut into 1/4" chunks
3 oz Seasoned Rice Vinegar
1 1/2 Tbsp Olive Oil
2 medium cucumbers sliced lengthwise and then cut into half moons
1 Mango cut into 1/4" chunks
3 oz Seasoned Rice Vinegar
1 1/2 Tbsp Olive Oil
1/4 cup sugar
1 tsp salt
Pinch of ground pepper
1 tsp salt
Pinch of ground pepper
Mix the ingredients together and let stand in the refrigerator for 30 minutes before serving.
Note: This is also good served with Marzetti's Southern Coleslaw dressing. Eliminate the vinegar, olive oil and sugar.
