Cucumber tomato chili salad

Yield: 4 Servings

Measure 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

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, .

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