| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Thai | Salads | 5 | Servings | |
INGREDIENTS
| 2 | tb | Sugar |
| 3/4 | c | Boiling water |
| 1/2 | c | White vinegar |
| 3 | c | Peeled thinly sliced cucumber |
| 1/2 | c | Thinly sliced carrot |
| 1/4 | c | Thinly sliced green onions |
| 2 | tb | Finely chopped red bell pepper |
| 2 | tb | Chopped fresh cilantro |
| 2 | tb | Chopped fresh mint |
| 1 | ts | Peeled grated gingerroot |
| 1 | ts | Minced jalapeno pepper |
| 1/2 | ts | Salt |
| 1 | Clove garlic, crushed |
INSTRUCTIONS
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 [email protected] on Jan 28, 1997.
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