Cucumber salad 2

Yield: 4 servings

Measure Ingredient
1 cup White vinegar
¼ cup Sugar
1 large Cucumber, halved lengthwise, peeled, seeded & sliced
1 small Red onion, sliced
1 large Carrot, sliced
½ each Sweet bell pepper, julienned
¼ teaspoon Crushed red pepper

In a small pot, heat the vinegar & sugar for 5 minutes, or until the sugar has dissolved completely. Let the mixture cool completely. Put the remaining ingredients into a salad bowl & add the vinegar mixture. The salad is best if marinated for at least 2 hours. It will keep in the refrigerator for a week.

Pojanee Vatanapan's "Thai Cookbook" Submitted By MARK SATTERLY On 10-13-94

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