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| General Category : Salads and Salad Dressings |
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| Food Group : Vegetables |
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| This refreshing summer salad is adapted from a recipe in The Asian Bistro Cookbook (Robert Rose, 1997) by our food editor, Andrew Chase. In the Phillipines, cane or palm vinegar would replace the rice vinegar. |
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Ingredients
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2 English cucumbers, or 3 or 4 field cucumbers, thinly sliced |
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Half sweet red pepper, thinly sliced |
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Half hot pepper, thinly sliced |
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3/4 cup (175 mL) rice vinegar |
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1/2 cup (125 mL) thinly sliced red onion |
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1/4 cup (60 mL) lime juice |
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2 tbsp (30 mL) fish sauce |
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2 tbsp (30 mL) finely chopped fresh coriander or mint, or 2 tbsp/30 mL each coriander and mint |
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3 cloves garlic, minced |
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1 tbsp (15 mL) granulated sugar |
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1-1/2 tsp (7 mL) salt |
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1/4 tsp (1 mL) black pepper |
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Preparation
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Stir together cucumbers, sweet and hot peppers, vinegar, onion, lime juice, fish sauce, coriander, garlic, sugar, salt and pepper. Let stand, stirring occasionally, for at least 2 hours. (Make-ahead: Refrigerate for up to 3 days.)
Makes 6 to 8 servings.
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Nutritional information
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Per each of 8 servings: about 32 cal, 1 g pro, 0 g total fat (0 g sat. fat), 8 g carb, 1 g fibre, 0 mg chol, 781 mg sodium. % RDI: 2% calcium, 3% iron, 6% vit A, 42% vit C, 9% folate.
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Source
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Homemakers Magazine: Summer 2006
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