Cucumber chile salad

10 Servings

Ingredients

QuantityIngredient
-JUDI M. PHELPS
4mediumsCucumbers; (about 2-1/2 lb) peeled
2smallsTo 4 dried red chile peppers
cupShallots; minced
cupGreen onions; sliced
¼cupFresh cilantro; chopped
½cupRice vinegar
2tablespoonsSugar
½teaspoon;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@...