| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Thai | Salads | 5 | Servings | |
INGREDIENTS
| 2 | T | 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 | T | Finely chopped red bell |
| pepper | ||
| 2 | T | Chopped fresh cilantro |
| 2 | T | Chopped fresh mint |
| 1 | t | Peeled grated gingerroot |
| 1 | t | Minced jalapeno pepper |
| 1/2 | t | 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 igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 40
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 245.1mg
Potassium: 186.3mg
Carbohydrates: 10g
Fiber: 1.1g
Sugar: 6.7g
Protein: <1g