Cucumber salad 2
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | White vinegar |
| ¼ | cup | Sugar |
| 1 | large | Cucumber, halved lengthwise, peeled, seeded & sliced |
| 1 | small | Red onion, sliced |
| 1 | large | Carrot, sliced |
| ½ | each | Sweet bell pepper, julienned |
| ¼ | teaspoon | Crushed red pepper |
Directions
In a small pot, heat the vinegar & sugar for 5 minutes, or until the sugar has dissolved completely. Let the mixture cool completely. Put the remaining ingredients into a salad bowl & add the vinegar mixture. The salad is best if marinated for at least 2 hours. It will keep in the refrigerator for a week.
Pojanee Vatanapan's "Thai Cookbook" Submitted By MARK SATTERLY On 10-13-94