Yield:Yields 2 cups.
Servings:four.
亚搏手机版官方
- 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.
Ingredient Spotlight
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IN THIS RECIPECucumbers
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IN THIS RECIPEShallots
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FEATUREDSquash Blossoms
Reviews
Rate or Review
Reviews (1 review)
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pkendric| 09/26/2009This 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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