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Cucumber Relish

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  • by Su-Mei Yu from Fine Cooking
    Issue 39

This relish makes a zingy accompaniment to Masmun Beef Curry.

  • 1 cucumber, peeled, halved, seeded, and thinly sliced on the diagonal
  • 1 shallot, peeled and thinly sliced
  • 1 fresh serrano chile (preferably red), seeded and finely chopped
  • Pinch sea salt
  • 1 Tbs. granulated sugar
  • 2 Tbs. cider vinegar
  • 2 sprigs fresh cilantro, coarsely chopped
  • 6 fresh mint leaves, coarsely chopped

In a small bowl, mix the cucumber, shallot, chile, salt, sugar, and vinegar. Let sit for at least 10 min. to allow the flavors to meld. Just before serving, stir in the cilantro and mint.

nutrition information (per serving):
Size : per Tbs.; Calories (kcal): 10; Fat (g): 0; Fat Calories (kcal): 0; Saturated Fat (g): 0; Protein (g): 0; Monounsaturated Fat (g): 0; Carbohydrates (g): 2; Polyunsaturated Fat (g): 0; Sodium (mg): 25; Cholesterol (mg): 0; Fiber (g): 0;

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