Thai Cucumbers

Name: Thai Cucumbers
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 2 tablespoons rice vinegar; 2 teaspoons superfine sugar; 1 teaspoon fine sea salt; Juice of 1 lime; 1 carrot, grated; 1 seedless cucumber, peeled and thinly sliced; 1 bunch scallion whites, finely chopped; 1/4 cup fresh mint leaves; 1 Fresno chile pepper, seeded and finely chopped

Recipe courtesy of Rachael Ray

Show: Rachael Ray's Week in a Day

Episode: Better Yet

Thai Cucumbers

0 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

48

Total Fat

0

Saturated Fat

0

Carbohydrates

12

Dietary Fiber

3

Sugar

6

Protein

2

Cholesterol

0

Sodium

376

Total: 10 min
Prep: 10 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

48

Total Fat

0

Saturated Fat

0

Carbohydrates

12

Dietary Fiber

3

Sugar

6

Protein

2

Cholesterol

0

Sodium

376

Total: 10 min
Prep: 10 min

Ingredients

2 tablespoons rice vinegar

2 teaspoons superfine sugar

1 teaspoon fine sea salt

Juice of 1 lime

1 carrot, grated

1 seedless cucumber, peeled and thinly sliced

1 bunch scallion whites, finely chopped

1/4 cup fresh mint leaves

1 Fresno chile pepper, seeded and finely chopped

Directions

Whisk together the vinegar, sugar, sea salt and lime juice in a bowl until the sugar and salt have dissolved. Add the carrots, cucumbers and scallions, and toss to combine. Transfer the mixture to a plastic food storage container and refrigerate until ready to serve. Add the mint and chile pepper just before serving, and toss to combine.