This recipe is NOT 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 | Chilling/marinating time: 2 hours
This recipe can easily be multiplied, but leftovers are good for 24 hours at the most.
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 45||Calories from Fat 14|
|% Daily Value|
|Total Fat 1.5g||0%|
|Saturated Fat 0g||0%|
|Monounsaturated Fat 0.5g|
|Trans Fat 0g|
|Total Carbohydrates 8g||3%|
|Dietary Fiber 1g||5%|
|Vitamin A 0%||Vitamin C 10%|
|Calcium 3%||Iron 3%|
|Vitamin K 30mcg||Potassium 300mg|