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Thai-Style Cucumbers

AUGUST 2007

  • Yield: 4 servings

Ingredients

  • 1/4 cup NAKANO Seasoned Rice Vinegar Red Pepper or Original
  • 1 tablespoon sugar
  • 1 large cucumber
  • 1/4 cup very thinly sliced small red or white onion
  • 1 jalapeno, seeded and thinly sliced (optional)

Preparation

Combine rice vinegar and sugar in a medium bowl; mix well. Score cucumber lengthwise with a fork. Cut in half lengthwise; scrape out and discard seeds. Cut into thin slices; place in bowl with vinegar mixture. Add onion and jalapeno; toss lightly. Cover; refrigerate at least 30 minutes or up to 8 hours before serving. Season to taste with salt.

Total preparation time: 10 minutes (does not include marinating time)

Per serving: 46 calories; 0.5 g protein; 11 g carbohydrate; 0.10 g fat; 0 mg cholesterol; 243 mg sodium

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Thai-Style Cucumbers Recipe

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