Recipe of the Month: Thai Cucumber Salad

 

 

 

 

 

 

Ingredients:

3 Tbsp rice wine vinegar
1 Tbsp sugar
1 medium cucumber
1 Jalapeno, seeds removed, small-chopped
2 Tbsp fresh cilantro, chopped
½ cup yellow onion, small-diced (about ½ an onion)

Directions:

In a medium bowl, mix the vinegar and sugar. Set aside.
Cut the cucumber in 1/8 inch slices. Chop the jalapeño, cilantro, and onion as described above and add to the vinegar mixture. Toss gently. Refrigerate 30 minutes before serving. Yield: 5 servings (½ cup each)

Nutritional Information:

28 Calories, 0g Fat, 0g Cholesterol, 1 mg Sodium, 6g Carbohydrates, 0.6g Fiber, 0.6g 0.5g Protein

 

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