Thai Cucumber Salad–taeng Kwa Brio Wan
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Thai | 6 | Servings | ||
INGREDIENTS
| 2 | Cucumbers, large peeled | |
| halved lengthwise and | ||
| sliced thinly** | ||
| 1 | Red onion, small peeled | |
| halved and sliced thinly | ||
| 1/2 | t | Dried red chiles, flakes |
| 4 | T | Granulated sugar |
| 1/2 | c | Water |
| 5 | T | White vinegar |
| 1/2 | t | Salt |
INSTRUCTIONS
This fresh relish is usually served in Thailand as an accompaniment to chicken satay with peanut sauce. Freshly made in larger amounts it can be refrigerated in jars for a week, no longer. To increase the amounts multiply the ingredients in proportion. Place cucumber, onion and chile flakes in a mixing bowl. In a small saucepan, over low heat, dissolve the sugar in the water. Remove from the heat and stir in the vinegar and salt.Pour this mixture over the vegetables in the bowl.Stir and refrigerate until served. **I remove the cucumber seeds. Source: The Original Thai Cookbook Jennifer Brennan Page(s): 245 Posted to bbq-digest by Gary Wiviott <gwiv@enteract.com> on Mar 20, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 82
Calories From Fat: 27
Total Fat: 3.2g
Cholesterol: 0mg
Sodium: 239mg
Potassium: 28.2mg
Carbohydrates: 13.7g
Fiber: <1g
Sugar: 8.4g
Protein: <1g