Cucumber tomato chili salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cucumbers (2 medium); peeled and sliced |
| 2 | mediums | Tomatoes; sliced and drained slightly |
| 1 | large | Sweet onion; sliced thinly (up to) |
| 4 | Jalapenos; seeded and sliced thinly | |
| ¼ | cup | Fresh parsley; finely chopped |
| ¼ | cup | Celery; thinly sliced |
| ¼ | cup | Whole grain prepared mustard (I used a prepared Creole mustard) |
| 2 | teaspoons | Sugar |
| Salt | ||
Directions
I am offering a recipe I've adapted from FIRE AND SPICE, The Cuisine of Sri Lanka, Heather Balasuriya and Karin Winegar, McGraw-Hill, 1989.
Combine the cucumbers, tomatoes, onions, green chilies, parsley and celery in a bowl. Combine mustard and sugar and added to sliced vegetables. Salt to taste. Serves 4.
I recommend the cookbook as it contains many meatless recipes.
wyckoff@... (Christy N. & Laura D. Wyckoff) CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .