Recipe - Cucumber Radish And Green Onion With Chili-Lime Dressing

6 tablespoon Rice vinegar
One fourth cup Sugar
1 teaspoon Salt
2 English hothouse cucumbers;
halved lengthwise, thinly
cut or sliced up crosswise
2 One half cup Radishes; (about 2 bunches),
thinly cut or sliced up
1 One half cup Green onion strips; (about
8), matchsticksize

CHILILIME DRESSING
One fourth cup Fresh lime juice
2 tablespoon Soy sauce
1 tablespoon Chili oil*
1 tablespoon Golden brown sugar; packed
1 teaspoon Garlic; minced

Mix first 3 ingredients in large bowl to blend. Add cucumbers and toss to
coat. Let stand 1 hour, tossing occasionally.

Drain cucumber mixture. Return cucumbers to large bowl. Add radishes and
green onions. Toss salad with Chili Lime Dressing. Sprinkle with mint.

ChiliLime Dressing: Whisk lime juice, soy sauce, chili oil, sugar and
garlic in medium bowl to blend. Season dressing to taste with pepper. (Can
be made 6 hours ahead. Cover and refrigerate.)

*Available at Asian markets and in the Asian foods section of some
supermarkets.

Per Serving (with dressing): Calories 70; total fat 3 g; saturated fat 0.5
g; cholesterol 0

Dressing (1 tablespoon): Calories 27; total fat 2 g; saturated fat 0.5 g;
cholesterol 0

Printed in Bon Appetit April 1998

Typed and Busted by Carriej999@AOL.com

Recipe by: Sally Anne smith and Ron Lento

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 4,
1998