Thai-Style Cucumber Salad - Good with salmon

* Exported from MasterCook *

Thai-Style Cucumber Salad

Recipe By :Cooking Light, Jul/Aug 1994, page 84
Serving Size : 5 Preparation Time :0:05
Categories : Salads

Amount Measure Ingredient -- Preparation Method
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3 tablespoons sugar
3/4 cup boiling water
1/2 cup white vinegar
3 cups peeled thinly sliced cucumber
1/2 cup thinly sliced carrot
1/4 cup thinly sliced green onions
2 tablespoons finely chopped red bell pepper
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 teaspoon peeled grated gingerroot
1 teaspoon minced jalapeno pepper
1/2 teaspoon salt
1 clove garlic -- crushed

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).

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Per Serving (excluding unknown items): 41 Calories; trace Fat (2.7% calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 222mg Sodium. Exchanges: 1 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

This was really good.....Thanks for posting Kerri.

I only used a couple of tablespoons of thevinegar over the salad and thought it was plenty.