Thai cucumber salad #5
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Medium-sized cucumbers | |
| ½ | cup | Very finely minced red onions |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Sugar |
| ¼ | cup | Cider vinegar |
| ¼ | cup | Freshly minced cilantro |
| ½ | cup | Finely mined red or green bell pepper |
| 1 | small | Red Serrano chili; seeded and cut into very thin strips; or crushed red pepper; to taste |
| Cilantro sprigs | ||
Directions
OPTIONAL
Date: Thu, 9 May 1996 15:58:17 -0500 From: lisa@... (Lisa Folickman) >Date: Thu, 22 Dec 94 16:31:00 PST >From: "Severson, Kate" <hpl@...> from Mollie Katzen's "Still Life With Menu" 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. Yield: 4 to 6 FATFREE DIGEST V96 #129
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .