| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Thai |
Vegetables |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Rice vinegar |
| 2 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 1 |
tb |
Dried chilies |
| 1/2 |
c |
Shallots; sliced |
| 2 |
c |
Cucumbers; sliced |
| 2 |
tb |
Peanuts; chopped |
| 2 |
tb |
Cilantro; chopped |
|
|
Green onions; for garnish |
INSTRUCTIONS
Combine vinegar, sugar and salt in a saucepan. Cook over low heat, stirring
constantly, until the sugar and salt are competely dissolved. Remove from
the heat and cool to room temperature. Combine the vinegar mixture with the
chilies, shallots and cucumbers; mix well. Serve immediately or the
cucumbers will become soft. Sprinkle with peanuts and cilantro. Garnish
with green onions.
Recipe by: my collection
Posted to TNT - Prodigy's Recipe Exchange Newsletter by mail from texi
<perrys@airmail.net> on Oct 22, 1997
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