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.

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