Yield: 1 servings
|2||Unpeeled cucumbers; washed, halved, and|
|; thinly sliced|
|1 cup||Watermelon chunks the size of playing; seeded|
|½ small||Red onion; thinly sliced|
|1||Carrot; peeled and thinly|
|¼ cup||Rice wine vinegar; (you may substitute|
|; white vinegar)|
|1 teaspoon||Red pepper flakes|
|1 tablespoon||Chopped fresh mint|
|1 tablespoon||Chopped cilantro|
|Salt and freshly cracked white pepper to|
In a large bowl, mix all the ingredients together well. This relish will keep, covered and refrigerated, 4 to 5 days. Makes about 4 cups.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.