Spicy cucumber salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Cucumbers; peeled & halved | |
| . lengthwise, then seeded | ||
| 1 | tablespoon | Cilantro; minced |
| 2 | tablespoons | Green onion; minced |
| 1 | tablespoon | Sugar, honey or Thai palm |
| . sugar | ||
| ⅓ | cup | Rice vinegar; unseasoned |
| 3 | tablespoons | Nam pla (Thai fish sauce) |
| ¼ | teaspoon | Chili flakes (or to taste) |
Directions
Slice the seeded cucumbers into thin half-moon shapes, then toss with the other ingredients. Let stand 20 minutes, then toss again and adjust the seasonings, adding more chili flakes if desired. The salad will keep 4 to 5 days in the refrigerator.
Nutritional Information per serving: 33 calories, 0g fat, 1 g protein, 9g carbohydrates, 0mg cholesterol, 173mg sodium ** Minneapolis Star Tribune - Food section - 26 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-18-95
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