Total Time
10mins
Prep 10 mins
Cook 0 mins

From the *Best Seafood Recipes* cookbook of the Australian Women's Weekly cookbook series comes this recipe that was actually a part of a complete main-dish, but I was intrigued w/this unique idea. It was used w/fish cakes & I think it would be such a refreshing alternative to tartar sauce & other sauses used for them. I also feel it would work very well w/roasted or grilled lamb. I hope you will ck it out for me so I will know if my pers taste & instincts are well-founded. *Enjoy*

Ingredients Nutrition

Directions

  1. Combine vinegar & sugar in a sml bowl & stir till sugar is dissolved.
  2. Add remaining ingredients & mix well. Serve immediately or chill till ready for use, but allow time out of fridge for return to room temperature.

Reviews

(1)
Most Helpful

The mint with the cucumber is a combination that works well together. The crunchy red pepper blended in nicely, also. Surprisingly, I found the onion to be a jarring note and I am a true onion lover. Despite the sugar, the acidity level from the vinegar and lime juice is very pronounced and eating a bite of this straight is a puckering experience. ;-) I served it with pan blackened fish and it tasted wonderful! Thanks for sharing your recipe!

SusieQusie June 04, 2008

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