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