| |
|
Ingredients:
4 medium cucumbers, (about 2-1/2 lb) peeled
2 small to 4 dried red chile peppers
1/3 cup shallots, minced
1/3 cup green onions, sliced
1/4 cup fresh cilantro, chopped
1/2 cup rice vinegar
2 tbsp sugar
1/2 tsp ; salt
1 cucumber slices, for garnish
1 fresh parsley sprigs
Instructions:
Cut cucumbers, chiles, and next 3 ingredients in a large bowl; set
aside. Combine vinegar, sugar, and salt; add to cucumber mixture,
tossing to coat. Garish, if desired. Makes 10 servings.
Note: If dried chile peppers are not available, use red jalapeno
peppers.
Per 1/2-cup serving: calories 34, fat 0.2g. Source: America's Best
Low-Fat Recipes, July 1996.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Servings: 10
Vengeance is a dish that can be eaten cold. James Payn In Market Overt (1895)
More information:
Open Directory:
Spicy Recipes
Mexico
Looksmart:
Cooking
and Food
Cucumber Chile Salad Recipe brought to you by Mexican Recipes To-Go
