| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | Vegetable | 4 | Servings | |
INGREDIENTS
| 3 | Long cucumbers | |
| Salt | ||
| 1/2 | pt | Sour cream |
| 2 | T | Rice vinegar |
| 1/2 | t | Celery seed |
| 1/4 | c | Chopped scallions |
| 1 | t | Sugar |
| Salt and pepper | ||
| 1/4 | c | Young borage leaves, finely |
| chopped |
INSTRUCTIONS
From: arielle@bonkers.taronga.com (Stephanie da Silva) Date: Sat, 22 Apr 1995 11:28:04 GMT Wash, score and thinly slice cucumbers. Salt lightly and let stand in a colander for 30 minutes to drain. Rinse and pat dry. Mix remaining ingredients, seasoning to taste with salt and pepper. Add cucumbers and toss lightly. Garnish with borage flowers or chive blossoms. Chill for 1 hour before serving. REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 138
Calories From Fat: 104
Total Fat: 11.9g
Cholesterol: 29.9mg
Sodium: 297.7mg
Potassium: 321.5mg
Carbohydrates: 9.1g
Fiber: 2.2g
Sugar: 3.1g
Protein: 3.6g