The Food Of Morocco
Grated Cucumber Salad with Oregano
Page 73
Cuisine: Moroccan/Algerian/Tunisian | Course Type: Salads
View photos (1)Recipe Reviews
We liked this quite a bit.
I made a half recipe with a whole cuke (I think what's called an English cuke in the USofA, but the only kind usually available).
Wrung out the grated cuke in a dish towel.
Used dried oregano, it being winter with no fresh in the garden.
The blend of tastes (cuke, lemon juice, oregano, olives) worked quite well.
This was a nice addition as a side salad.
Queezle_Sister from Salt Lake City, UT
This was pretty good. I used english cucumbers - thinking they'd give off less water than the standard. Wrong! Amazing amounts of liquid leave those shredded vegetables - but still the salad is plenty moist.
This is a simple salad - I had to use dry oregano - and yet it still had a pretty fresh taste. We also added the olives. There was a bit of sweetness from the sugar - but it all balanced pretty well.
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