small onion, peeled and sliced lengthwise into paper-thin slivers
red chile (12 paper-thin lengthwise slivers of hot fresh red chili about 0.25 inch long)
Serving Size: 1 (398) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 3 g2 %
Total Fat 0.4 g0 %
Saturated Fat 0.1 g0 %
Cholesterol 0 mg
Sodium 2333.8 mg
Dietary Fiber 2.3 g9 %
Sugars 31.7 g126 %
Protein 2.4 g
1. Wash the cucumber under cold running water and pat it completely dry with paper towels.
2. With a small, sharp knife pare the cucumber length-wise, leaving ½-inch-widestrips of green peel alternating with ½-inch-wide strips of the white flesh. Cut the cucumber crosswise into the thinnest possible slices.
3. In a deep bowl stir the vinegar, sugar, salt and white pepper together until they are well blended. Add the cucumber, onion and chili, and turn them about with a spoon until the vegetables are evenly coated with the vinegar mixture.
4. Serve at once or cover tightly and refrigerate for no more than 2 or 3 hours before serving. Serve with Thai curries.