Light Triple Chocolate Cake
Spicy Cucumber and Red Onion Salad
Sweet and salty accompaniment for Asian foods.
10
6 to 8 servings
Ingredients
-
2 English (hothouse) cucumbers, peeled, halved lengthwise, seeded and cut into 1/4-inch-thick diagonal slices
-
2 teaspoons kosher salt
-
1 cup rice vinegar
-
1/3 cup sugar
-
1 red onion, sliced into thin wedges
-
1 to 2 Thai chiles, stemmed, halved lengthwise, seeded and thinly sliced crosswise
Instructions
- In a large sieve set over a bowl, toss cucumber with salt and drain for 1 hour.
- Meanwhile, in another bowl, whisk together rice vinegar and sugar until sugar is dissolved. Transfer to a gallon-size zip-top plastic bag. Add drained cucumbers, onion and chiles. Squeezing out air, seal bag; shake to coat pieces evenly. Let stand at room temperature for 1 hour before serving or refrigerate for up to 1 week.
Reprinted with permission from Corinne Trang’s The Asian Grill (Chronicle Books, 2006).
Nutritional Info (per serving)
- Calories 80
- Fat 0g
- Saturated Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg
- Sodium 620mg
- Potassium 150mg
- Carbohydrates 20g
- Fiber 1g
- Sugars 14g
- Protein 1g
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