Thai cucumber salad
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Medium-sized cucumbers | |
| ½ | cup | Very finely minced red |
| Onions | ||
| ½ | teaspoon | Salt |
| ½ | cup | Finely mined red or green |
| Bell pepper | ||
| 1 | small | Red serrano chili, seeded |
| And cut into very thin | ||
| 2 | teaspoons | Sugar |
| ¼ | cup | Cider vinegar |
| ¼ | cup | Freshly minced cilantro |
| Strips, or crushed | ||
| Red pepper, to taste | ||
| Sprigs of cilantro | ||
Directions
OPTIONAL
1) Peel and seed the cucumbers. Cut into quarters lengthwise, then into thin slices.
2) Combine everything except the serrano chile and cilantro sprigs into a medium-sized bowl. Mix gently. Cover tightly, and let marinate in the refrigerator at least 4 hours.
3) Serve cold. Top with thin strips of red serrano chili and sprigs of fresh cilantro, if desired, shortly before serving.
Posted by "Severson, Kate" <hpl@...> to the Fatfree Digest [Volume 13 Issue 23] Dec. 23, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.
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