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Thai Cucumber Toss

Thai Cucumber Toss

Oxmoor House JANUARY 2004

  • Yield: 8 servings (serving size: 1/2 cup)
  • Prep time:17 Minutes
  • Chill:1 Hour

Ingredients

  • 4 cups thinly sliced peeled cucumber (about 3 medium cucumbers)
  • 1 cup thinly sliced red onion
  • 1/2 cup thinly sliced fresh mint leaves
  • 1 tablespoon grated lemon rind
  • 1/4 cup lemon juice
  • 2 tablespoons sugar
  • 2 tablespoons grated peeled fresh ginger
  • 2 tablespoons rice wine vinegar

Preparation

Combine all ingredients; toss gently to coat. Cover and chill 1 hour, stirring occasionally.

Nutritional Information

Amount per serving
  • Calories: 33
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Protein: 0.8g
  • Carbohydrate: 7.9g
  • Cholesterol: 0mg
  • Iron: 0.5mg
  • Sodium: 2mg
  • Calories from fat: 4%
  • Fiber: 1.0g
  • Calcium: 21mg
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Thai Cucumber Toss recipe

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