Thai cucumber
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Cucumber; firm; peeled |
| 1 | tablespoon | Vinegar, white |
| 2 | tablespoons | Sugar |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | White pepper |
| ½ | small | Onion |
| 1 | Red chile pepper GARNISH | |
| ½ | cup | Peanuts, dry roasted |
Directions
~=-=-=-=-=-=-=-=------- Julienne the cucumber on mandolin * In a deep bowl stir the vinegar, sugar, salt and white pepper until well blended.
Peel onion, slice into lengthwise paper thin slices. Same with seeded red chile pepper.
Add the remaining ingredients, except the peanuts, and toss with the marinade.
Serve at once or cover and chill NO LONGER than 2 hours.
Top with the peanuts (whole or chopped) just before serving. Makes 1 cup
* Personal Note - liked sliced cucumber much better.
~=-=-=-=-=-=-=-=------- Variations to try: thin slice onion and cucumber instead of julienne and increase vinegar to 2 tbls.
If regular salted peanuts are used, omit salt in marinate.
Adapted from "The Frugal Gourmet on our Immigrant Ancestors" by Jeff Smith.
== Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by MMCONV vers. 1½
Submitted By DALE SHIPP On 12-18-94