This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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
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.
Servings: 4 | Serving size: 1 cup
Cooking Time: 30 Minutes (does not include chilling or marinating time)
This recipe can easily be multiplied, but 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 or stevia|
|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 right before serving.
Marinate at least 2 hours.
Serving size: 1 cup
|Calories 46||Calories from Fat 11|
|% Daily Value|
|Total Fat 1g||2%|
|Saturated Fat 1g||1%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 5g||2%|
|Dietary Fiber 1g||5%|
|Vitamin A 3%||Vitamin C 10%|
|Calcium 3%||Iron 3%|
|Vitamin K 10 mcg||Potassium 229 mg|
|Magnesium 21 mg|