English Cucumber Thai Salad
- 2 Long English Cucumbers
- 1 each sweet bell pepper, Red, Yellow and
Orange
- 2 jalapeno peppers, seeded, chopped
- 1 tbsp (10 ml) pure dark sesame oil
- 3 tbsp (30 ml) rice wine vinegar
- juice of 1 lime
- 2 tsp. (8 ml) white sugar
- ¼ tsp. (1 ml) salt
- 3 tbsp (30 ml) fresh mint chopped
- 3 tbsp (30 ml) fresh basil, chopped
- pinch of dried, crushed red pepper flakes
Recipe Method
Slice the cucumbers in paper thin
rounds. Slice the peppers into thin strips. Put the cucumbers, bell peppers and
jalapeno peppers into a bowl. Combine the rest of the ingredients. Add to the
salad in bowl. Toss well. Let stand at least 1 hour in the refrigerator. To
serve, arrange on an attractive platter. Perfect for summer, serves 4-6
people
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