Cucumber chile salad
10 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
-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 |
2 | tablespoons | Sugar |
½ | teaspoon | ;salt |
Cucumber slices; for garnish | ||
Fresh parsley sprigs |
Directions
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@...
Related recipes
- Asian cucumber salad
- Chile bread
- Chile chicken salad
- Chile dip
- Chile pasta salad
- Cucumber & avocado salad
- Cucumber & bread salad
- Cucumber & onion salad
- Cucumber salad #1
- Cucumber salad i
- Cucumber salad^
- Cucumber soup
- Cucumber-carrot salad
- Cucumber-cheese salad
- Cucumber-onion salad
- Cucumbers
- Dilled cucumber salad
- Pickled cucumbers
- Tomato-cucumber salad
- Tuna-cucumber salad