Cucumber, radish and green onion with chili-lime dressing

6 Servings

Ingredients

Quantity Ingredient
6 tablespoons Rice vinegar
¼ cup Sugar
1 teaspoon Salt
2 English hothouse cucumbers; halved lengthwise, thinly sliced crosswise
2½ cup Radishes; (about 2 bunches), thinly sliced
1½ cup Green onion strips; (about 8), matchstick-size
¼ cup Fresh lime juice
2 tablespoons Soy sauce
1 tablespoon Chili oil*
1 tablespoon Golden brown sugar; packed
1 teaspoon Garlic; minced

Directions

CHILI-LIME DRESSING

Mix first 3 ingredients in large bowl to blend. Add cucumbers and toss to coat. Let stand 1 hour, tossing occasionally.

Drain cucumber mixture. Return cucumbers to large bowl. Add radishes and green onions. Toss salad with Chili Lime Dressing. Sprinkle with mint.

Chili-Lime Dressing: Whisk lime juice, soy sauce, chili oil, sugar and garlic in medium bowl to blend. Season dressing to taste with pepper. (Can be made 6 hours ahead. Cover and refrigerate.) *Available at Asian markets and in the Asian foods section of some supermarkets.

Per Serving (with dressing): Calories 70; total fat 3 g; saturated fat ½ g; cholesterol 0

Dressing (1 tablespoon): Calories 27; total fat 2 g; saturated fat ½ g; cholesterol 0

Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@...

Recipe by: Sally Anne smith and Ron Lento Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Apr 4, 1998

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