Recipe By : Basic Flavorings: Chiles (1996) Clare Gordon-Smith (ed)
Serving Size : 8 Preparation Time :0:00
Categories : 1Chiles Ingredient
Side Dish 2Eat-Lf
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cucumbers
6 pickled dill cucumbers
2 red onions
1 pound plum tomatoes
1/4 cabbage -- white
2 serrano peppers -- or 1 Thai
3 oranges -- juice
1/2 pink grapefruit -- juice
2 limes -- juice
1 tablespoon salt
Peel the cucumbers, scoop out the seeds, slice, sprinkle over half the salt
and leave to marinate while you prepare the remaining ingredients.
Roughly chop the pickled cucumbers, finely dice the red onion, dice the
tomatoes, shred the cabbage and seed and dice the chiles. Place all the
vegetables in a bowl, squeeze over the citrus juices, sprinkle with salt,
and stir well. Chill for up to 3 days before serving. Serve with burgers or
sausages.
Posted on eat-lf Jun 30, 1997 - by Kitchen patH McServing 86 cals, 5.9%
ff, 0.7g fat.
