Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.lauderdale.net!news.gate.net!sunqbc.risq.qc.ca!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "carolreu@interl.net" Newsgroups: rec.food.recipes Subject: Cucumbers with Lime-Chili Dressing Followup-To: rec.food.cooking Date: 12 Sep 1999 06:41:17 -0600 Organization: interl.net Lines: 41 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <199909111233.HAA19582@mail.interl.net> Reply-To: "carolreu@interl.net" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:35862 * Exported from MasterCook * Cucumbers with Lime-Chili Dressing Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Salads Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Kirby cucumbers -- sliced 1/4" thick (small cucumbers, about 3 3/4 cup) 2 green onions -- thinly sliced (including tops, about 1/4 cup) 2 tablespoons tomato sauce (or bottled chili sauce) 1 tablespoon lime juice 1 teaspoon lime juice 2 teaspoons low sodium soy sauce 1/2 teaspoon sugar 1/4 teaspoon ground ginger 1/4 teaspoon hot pepper sauce Small Kirby cucumbers, normally used for pickling, are called for here because they are crunchier and less watery. You can use other cucumbers and peel them if desired. In a medium size bowl, combine the cucumbers and green onions. In a small bowl, whisk together the chili sauce, lime juice, soy sauce, sugar, ginger and hot pepper sauce. Pour the dressing over the cucumbers and toss to coat. Per serving = 30 calories, 0 gm fat, 0 mg cholesterol, 75 mg sodium, 5 gm carbohydrate, 1 gm fiber, 1 gm protein - - - - - - - - - - - - - - - - - - -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.