Spicy Cucumber-watermelon Relish
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Gma4 | 1 | Servings | |
INGREDIENTS
| 2 | Unpeeled cucumbers, washed | |
| halved and | ||
| thinly sliced | ||
| 1 | c | Watermelon chunks the size |
| of playing seeded | ||
| dice | ||
| 1/2 | Red onion, thinly sliced | |
| 1 | Carrot, peeled and thinly | |
| sliced | ||
| 1/4 | c | Rice wine vinegar, you may |
| substitute | ||
| white vinegar | ||
| 1/4 | c | Sugar |
| 1 | t | Red pepper flakes |
| 1 | T | Chopped fresh mint |
| 1 | T | Chopped cilantro |
| Salt and freshly cracked | ||
| white pepper to | ||
| taste |
INSTRUCTIONS
In a large bowl, mix all the ingredients together well. This relish will keep, covered and refrigerated, 4 to 5 days. Makes about 4 cups. Recipe by: Good Morning America Converted by MM_Buster v2.0l.
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 256
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: <1mg
Sodium: 109.7mg
Potassium: 394mg
Carbohydrates: 59g
Fiber: 2.8g
Sugar: 54g
Protein: 4.4g