Recipe - Thai-Style Cucumber Salad

2 tablespoon Sugar
Three fourths cup Boiling water
One half cup White vinegar
3 cup Peeled thinly cut or sliced up
cucumber
One half cup Thinly cut or sliced up carrot
One fourth cup Thinly cut or sliced up green onions
2 tablespoon Finely chopped red bell
pepper
2 tablespoon Chopped fresh cilantro
2 tablespoon Chopped fresh mint
1 teaspoon Peeled grated gingerroot
1 teaspoon Minced jalapeno pepper
One half teaspoon Salt
1 Clove garlic, crushed

Dissolve sugar in boiling water in a small bowl. Add vinegar; cover and
chill 2 hours.

Combine cucumber and next 9 ingredients in a bowl. Pour chilled vinegar
mixture over cucumber mixture; toss gently. Yield: 5 servings (serving
size: 1 cup).

Per serving: 35 Calories; 0g Fat (2% calories from fat); 1g Protein; 9g
Carbohydrate; 0mg Cholesterol; 220mg Sodium

Recipe by: Cooking Light, Jul/Aug 1994, page 84

Posted to MCRecipe Digest V1 #400 by igor@digex.net on Jan 28, 1997.