Yield: 4 Servings
|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)|
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, .