Yield: 10 Servings
| Measure | 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 |
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@...