Moroccan Cucumber Salad
Yield: 4 servings
On a large hole grater, grate trimmed and unpeeled cucumber. Add up to 2-1/2 tbsp each sugar and lemon juice. Add 1 teas bergamot and a dash of salt. Stir, and let sit for 10 minutes or cover and refrigerate for up to four hours.
Finish with cracked pepper to your liking.
More About This Recipe
Cucumber releases moisture the longer you wait to serve, but chilled it made a delicious and refreshing accompaniment to spicy pork ribs.
Strange that the recipe calls for grated cucumber but the photo shows slices. I would definitely use slices. Grated cucumber is not common in salads.