Cucumber chile salad

Yield: 10 Servings

Measure Ingredient
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
2 tablespoons Sugar
½ teaspoon ;salt
\N \N Cucumber slices; for garnish
\N \N 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@...

Similar recipes