Thai Cucumber
Yield
1 cupPrep
10 minCook
0 minReady
10 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
cucumbers
peeled |
|
| 1 | tablespoon |
vinegar
white |
|
| 2 | tablespoons |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
white pepper
|
|
| ½ | small |
onions
|
|
| 1 | each |
chile pepper
|
* |
| ½ | cup |
peanuts
dry roasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
cucumbers
peeled |
|
| 15 | ml |
vinegar
white |
|
| 3E+1 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
white pepper
|
|
| 0.5 | small |
onions
|
|
| 1 | each |
chile pepper
|
* |
| 118 | ml |
peanuts
dry roasted |
|
Directions
In a deep bowl stir the vinegar, sugar, salt and white pepper until well blended.
Peel onion, slice into lengthwise paper thin slices.
Same with seeded red chile pepper.
Add the remaining ingredients, except the peanuts, and toss with the marinade.
Serve at once or cover and chill NO LONGER than 2 hours.
Top with the peanuts (whole or chopped) just before serving.
