Thai-style cucumber salad
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Sugar |
| ¾ | cup | Boiling water |
| ½ | cup | White vinegar |
| 3 | cups | Peeled thinly sliced cucumber |
| ½ | cup | Thinly sliced carrot |
| ¼ | cup | Thinly sliced green onions |
| 2 | tablespoons | Finely chopped red bell pepper |
| 2 | tablespoons | Chopped fresh cilantro |
| 2 | tablespoons | Chopped fresh mint |
| 1 | teaspoon | Peeled grated gingerroot |
| 1 | teaspoon | Minced jalapeno pepper |
| ½ | teaspoon | Salt |
| 1 | Clove garlic, crushed | |
Directions
Dissolve sugar in boiling water in a small bowl. Add vinegar; cover and chill 2 hours.
Combine cucumber and next 9 ingredients in a bowl. Pour chilled vinegar mixture over cucumber mixture; toss gently. Yield: 5 servings (serving size: 1 cup).
Per serving: 35 Calories; 0g Fat (2% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 220mg Sodium Recipe by: Cooking Light, Jul/Aug 1994, page 84 Posted to MC-Recipe Digest V1 #400 by igor@... on Jan 28, 1997.