Spicy Cucumber Salad Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4: Cucumbers, peeled & halved
. sugar,
. lengthwise, then seeded
1/3 cup: Rice vinegar, unseasoned
1 tbsp: Cilantro, minced
3 tbsp: Nam pla, Thai fish sauce
2 tbsp: Green onion, minced
1/4 tsp: Chili flakes, or to taste
1 tbsp: Sugar, honey or Thai palm
Directions:
Slice the seeded cucumbers into thin half-moon shapes, then toss with
the other ingredients. Let stand 20 minutes, then toss again and
adjust the seasonings, adding more chili flakes if desired. The
salad will keep 4 to 5 days in the refrigerator.
Nutritional Information per serving: 33 calories, 0g fat, 1 g
protein, 9g carbohydrates, 0mg cholesterol, 173mg sodium
** Minneapolis Star Tribune - Food section - 26 July 1995 ** Posted
by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-18-95
Source from luhu.jp
the other ingredients. Let stand 20 minutes, then toss again and
adjust the seasonings, adding more chili flakes if desired. The
salad will keep 4 to 5 days in the refrigerator.
Nutritional Information per serving: 33 calories, 0g fat, 1 g
protein, 9g carbohydrates, 0mg cholesterol, 173mg sodium
** Minneapolis Star Tribune - Food section - 26 July 1995 ** Posted
by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-18-95
Source from luhu.jp