Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
This salad gets even better the longer it marinates. So make a double batch, eat it once with Quick Coconut Soup, and have it again with a stir-fry or fried rice that uses the extra rice you prepared with the coconut soup.
Ingredients[]
- 1 cup thinly sliced peeled English cucumber
- 1/4 cup vertically sliced red onion
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon fish sauce
- 1/8 teaspoon chile paste with garlic
Directions[]
- Combine all ingredients, tossing well to combine.
- Cover salad, and chill at least 30 minutes.
Yield: 1 serving (serving size: 1 1/2 cups)