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
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