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Thai Cucumber Salad




Source of Recipe


Chef2Chef Newsletter


List of Ingredients




/2 small red onion
1 small, fresh jalapeño, seeds removed
3 medium cucumbers
2 or 3 cloves fresh garlic, crushed
2 tablespoons grated fresh ginger
1/2 cup rice vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Splenda


Recipe



Using a food processor with the S-blade in place, put the onion and jalapeño in
the food processor and pulse until they are both finely chopped.

Remove the S-blade and put on the slicing disk. Quarter the cucumbers
lengthwise, then run them through processor.

TIP: If you're not using a food processor, you'll want to dice the onion and
mince the jalapeño, then slice the cucumber as thin as you can.

Put the onion, jalapeño, and cucumbers in a big bowl. In a separate bowl,
thoroughly combine the garlic, ginger, vinegar, salt, pepper, and Splenda. Pour
over the vegetables, and mix well.

Chill for a few hours before serving, for the best flavor.

Yield: 8 generous servings