Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Cucumbers; peeled & halved |
| \N \N | . lengthwise, then seeded |
| 1 tablespoon | Cilantro; minced |
| 2 tablespoons | Green onion; minced |
| 1 tablespoon | Sugar, honey or Thai palm |
| \N \N | . sugar |
| ⅓ cup | Rice vinegar; unseasoned |
| 3 tablespoons | Nam pla (Thai fish sauce) |
| ¼ teaspoon | Chili flakes (or to taste) |
Slice the seeded cucumbers into thin half-moon shapes, then toss with the other ingredients. Let stand 20 minutes, then toss again and adjust the seasonings, adding more chili flakes if desired. The salad will keep 4 to 5 days in the refrigerator.
Nutritional Information per serving: 33 calories, 0g fat, 1 g protein, 9g carbohydrates, 0mg cholesterol, 173mg sodium ** Minneapolis Star Tribune - Food section - 26 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-18-95