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A Cooking Adventure with Thom


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 Thai Cucumber Salad

Cooking Light, Jul/Aug 1994, page 84
Servings: 5

Salad

 

It is important that you use only rice vinegar. I have tried other vinegars and it does not taste the same. You can also leave out the red bell pepper but not the Jalapeno. You may also leave out the fresh mint but not the cilantro.

 

Ingredients


2 tablespoons sugar
cup boiling water
cup rice vinegar
3 cups thinly sliced cucumber, peeled & seeded
cup thinly sliced carrot
cup thinly sliced green onions
1 tablespoon red bell pepper, thinly sliced
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 teaspoon peeled grated ginger root
1 tablespoon minced jalapeno pepper
teaspoon salt
1 clove garlic, crushed

Cooking Method


Dissolve sugar in boiling water in a small bowl.

  1. Add vinegar.

  2. Cover and chill 2 hours.

  3. Combine cucumber and next 9 ingredients in a bowl.

  4. Pour chilled vinegar mixture over cucumber mixture.

  5. Toss gently.

     
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