|-JUDI M. PHELPS|
|4 mediums||Cucumbers; (about 2-1/2 lb) peeled|
|2 smalls||To 4 dried red chile peppers|
|⅓ cup||Shallots; minced|
|⅓ cup||Green onions; sliced|
|¼ cup||Fresh cilantro; chopped|
|½ cup||Rice vinegar|
|Cucumber slices; for garnish|
|Fresh parsley sprigs|
Cut cucumbers, chiles, and next 3 ingredients in a large bowl; set aside. Combine vinegar, sugar, and salt; add to cucumber mixture, tossing to coat. Garish, if desired. Makes 10 servings.
Note: If dried chile peppers are not available, use red jalapeno peppers.
Per ½-cup serving: calories 34, fat 0.2g. Source: America's Best Low-Fat Recipes, July 1996.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...
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