Recipe - Cucumber Tomato Chili Salad

1 cup Cucumbers (2 medium); peeled
and cut or sliced up
2 md Tomatoes; cut or sliced up and
drained slightly
1 lg Sweet onion; cut or sliced up
thinly
3 (up to)
4 Jalapenos; seeded and cut or sliced up
thinly
One fourth cup Fresh parsley; finely
chopped
One fourth cup Celery; thinly cut or sliced up
One fourth cup Whole grain prepared mustard
(I used a prepared Creole
mustard)
2 teaspoon Sugar
Salt

I am offering a recipe I've adapted from FIRE AND SPICE, The Cuisine of Sri
Lanka, Heather Balasuriya and Karin Winegar, McGrawHill, 1989.

Combine the cucumbers, tomatoes, onions, green chilies, parsley and celery
in a bowl. Combine mustard and sugar and added to cut or sliced up vegetables. Salt
to taste. Serves 4.

I recommend the cookbook as it contains many meatless recipes.

wyckoff@teleport.com (Christy N. & Laura D. Wyckoff)

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