Enter your search terms  Submit search form
drgourmet.com Web

  Email To A Friend
  Print This Recipe
  Add To My Recipe Box

           

 

Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"A spoonful of honey will catch more flies than a gallon of vinegar."
-Benjamin Franklin, American statesman

The refrigerator light goes on...

When I was a kid in Atlanta my mom used to make cucumbers and onions with white vinegar, a touch of salt and pepper and just enough sugar to take the bite off. The flavors are the same – Southeast America, Southeast Asia – just subtle differences.

Rice Vinegar

Rice vinegar is made from fermented rice. It's a staple in Asian cooking but I like to use it in other types of recipes. Because it is less acidic than most vinegars and has a soft flavor it is a great choice for recipes where you don't want as bright a vinegar flavor.

1 Tbsp. rice vinegar = 0 calories, 0g fat, 0g sat fat, 0g mono fat, 0g protein, 0g carbohydrates, 0mg sodium, 0mg

Thai Cucumber Salad

Servings = 4 | Serving size =1 cup

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3.

Leftovers are good for 24 hours at the most.

1 cup	rice vinegar
1 tsp	lime zest (minced)
1/4 tsp	Tabasco sauce
2 Tbsp	Splenda
1/2 cup	red onion (diced)
2 large	cucumbers (sliced)
1/4 cup	cilantro leaves
1 Tbsp	raw peanuts

Combine the rice vinegar, lime zest, Tabasco, Splenda, red onion, cucumber slices and cilantro leaves in a glass or stainless steel bowl.

You can add the peanuts now and let them marinate. They will be slightly chewy, but I prefer to sprinkle them over the top of the salad when I am serving.

Marinate at least 2 hours.