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Recipe

Cucumber Salad for Satay

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Amy Albert

Yield: Yields 2 cups.

Servings: four.

 

Ingredients

  • 2 medium-small cucumbers, peeled, seeded, and thinly sliced (to yield 2 cups) 
  • 2 medium shallots, thinly sliced (to yield 1/4 cup)
  • 6 to 8 fresh bird chiles or 4 to 6 fresh serrano chiles, cored, seeded, and minced (more for a spicier relish) 
  • 3 tablespoons granulated suger
  • 1/2 teaspoon kosher salt
  • Juice of 2 limes (to yield a scant 1/2 cup)
  • 2/3 cup coarsely chopped fresh cilantro
  • 2 tablespoons coarsely chopped unsalted dry-roasted peanuts

Nutritional Information

      Calories (kcal) : 110
      Fat Calories (kcal): 30
      Fat (g): 3.5
      Saturated Fat (g): 0.5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 1.5
      Cholesterol (mg): 0
      Sodium (mg): 250
      Carbohydrates (g): 19
      Fiber (g): 2
      Protein (g): 3

Preparation

  • In a bowl, combine all the ingredients except the peanuts. Toss gently and let sit for 15 minutes. Transfer to a serving bowl, shower with the chopped peanuts, and serve.

Reviews

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Reviews

  • pkendric | 09/26/2009

    This is a great summer salad with nice texture contrast. I tend to follow the recipe except for the peppers, which I frequently substitute with jalapenos or whatever is ripe in the garden.

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