Cucumber and Mint Salad with Vinaigrette

Best with: Hearty stews like pochero, callos, and cocido.

2 cucumbers (rinsed and sliced finely)
2 teaspoons salt
2 tablespoons finely chopped mint
1 tablespoon cane vinegar
1/2 teaspoon sugar
2 1/2 tablespoons canola oil
salt and pepper

1 Toss 2 cucumbers (rinsed and sliced finely) with 2 teaspoons salt.

2 Place in strainer, drain water; squeeze dry.

3 Mix in 2 tablespoons finely chopped mint. Refrigerate.

4 Make the dressing: Mix 1 tablespoon cane vinegar, 1/2 teaspoon sugar, 2 1/2 tablespoons canola oil; season with salt and pepper. Toss with cucumber.

5 Let stand for 30 minutes. Chill for 2 hours.

Photography by Miguel Nacianceno │ Recipes and Food Preparation by Jun Jun De Guzman │ Styling by Paulynn Chang-Afable and Elaine Lim │Art Direction by Jonathan Roxas

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