| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Thai | Salad | 4 | Servings | |
INGREDIENTS
| 2 | Cucumbers | |
| 1 | Onion, peeled | |
| 1 | c | Hot water |
| 3 | T | Sugar |
| 1 | T | Salt |
| 1 | T | Red pepper flakes |
| 1 | c | White vinegar |
INSTRUCTIONS
Date: Thu, 9 May 1996 16:01:39 -0500 From: lisa@magicnet.net (Lisa Folickman) Wash cucumbers and slice in half lengthwise, then cut into thin slices; cut the onion into vertical strips. Place the veggies in a large bowl. In a separate container, mix remaining ingredients in order listed, mixing well. Pour this mixture over the veggies, and cover with plastic wrap. Best if allowed to sit for an hour or so before serving--even better if refrigerated overnight and brought to room temperature before serving. Serves 4-6 FATFREE DIGEST V96 #129 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 61
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1748.2mg
Potassium: 120.8mg
Carbohydrates: 16.6g
Fiber: <1g
Sugar: 11.1g
Protein: <1g