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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