| 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 igor@digex.net on Jan 28, 1997.
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