Spicy cucumber salad

Yield: 4 servings

Measure Ingredient
4 Cucumbers; peeled & halved
. lengthwise, then seeded
1 tablespoon Cilantro; minced
2 tablespoons Green onion; minced
1 tablespoon Sugar, honey or Thai palm
. 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

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