Cucumber, radish and green onion with chili-lime dressing
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Rice vinegar |
| ¼ | cup | Sugar |
| 1 | teaspoon | Salt |
| 2 | English hothouse cucumbers; halved lengthwise, thinly sliced crosswise | |
| 2½ | cup | Radishes; (about 2 bunches), thinly sliced |
| 1½ | cup | Green onion strips; (about 8), matchstick-size |
| ¼ | cup | Fresh lime juice |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Chili oil* |
| 1 | tablespoon | Golden brown sugar; packed |
| 1 | teaspoon | Garlic; minced |
Directions
CHILI-LIME DRESSING
Mix first 3 ingredients in large bowl to blend. Add cucumbers and toss to coat. Let stand 1 hour, tossing occasionally.
Drain cucumber mixture. Return cucumbers to large bowl. Add radishes and green onions. Toss salad with Chili Lime Dressing. Sprinkle with mint.
Chili-Lime Dressing: Whisk lime juice, soy sauce, chili oil, sugar and garlic in medium bowl to blend. Season dressing to taste with pepper. (Can be made 6 hours ahead. Cover and refrigerate.) *Available at Asian markets and in the Asian foods section of some supermarkets.
Per Serving (with dressing): Calories 70; total fat 3 g; saturated fat ½ g; cholesterol 0
Dressing (1 tablespoon): Calories 27; total fat 2 g; saturated fat ½ g; cholesterol 0
Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@...
Recipe by: Sally Anne smith and Ron Lento Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Apr 4, 1998