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 Thai Cucumber Salad Recipe

 

Thai Cucumber Salad

1/2 small red onion
1 small, fresh jalapeņo, seeds removed
3 medium cucumbers
2 or 3 cloves fresh garlic, crushed
2 tablespoons grated fresh ginger
1/2 cup rice vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Splenda

Using a food processor with the S-blade in place, put the onion and jalapeņo in the food processor and pulse until they are both finely chopped.

Remove the S-blade and put on the slicing disk. Quarter the cucumbers lengthwise, then run them through processor.

TIP: If you're not using a food processor, you'll want to dice the onion and mince the jalapeņo, then slice the cucumber as thin as you can.

Put the onion, jalapeņo, and cucumbers in a big bowl. In a separate bowl, thoroughly combine the garlic, ginger, vinegar, salt, pepper, and Splenda. Pour over the vegetables, and mix well.

Chill for a few hours before serving, for the best flavor.

Yield: 8 generous servings

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