Cucumber and Pepper Thai Salad:
This recipe requires extra time for marination
To Prepare the Salad:
2 long English cucumbers, unpeeled
1 each orange, red, and yellow bell pepper (“capsicum”)
2 jalapeño peppers
To Prepare the Dressing:
1 tbsp. sesame oil
3 tbsp. rice wine vinegar
Juice of 1 lime
2 tsp. granulated sugar
1/4 tsp. salt
2-1/2 tbsp. fresh mint, chopped
3 tbsp. fresh basil, chopped
1/4 tsp. dried chili flakes
Slice cucumbers into paper-thin rounds. Seed bell peppers, slicing into julienne strips and halving each strip crosswise. Seed jalapeño peppers, chopping finely. Combine cucumbers and peppers in large bowl. Combine remaining ingredients in small bowl. Pour over salad, tossing well. Refrigerate 1 hr. before serving. Serves 8-to-10.
|Slice cucumber paper-thin.|
|Prepare orange bell peppers ...|
|And red ones ... And yellow ...|
|You may even choose to add a couple of strips |
of green pepper for an extra burst of color!
|Two jalapeño peppers is plenty!|
|Seed and chop only what you need.|
|Take some fresh basil ...|
|And mint ...|
|Chop both fine.|
|Squeeze a fresh lime for the dressing. Combine dressing|
ingredients in small bowl ...
|Pour over salad. Toss. Marinate. And serve!|
Tomorrow: Sex in a Pan. You read it right, Dollinks! Sex in a Pan.