Beef Satay with Pickled Cucumber Salad (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
pickled cucumber salad |
1 teaspoon coriander seeds |
1 cup rice wine vinegar |
1/4 cup white sugar |
kosher salt |
1/2 to 1 serrano chile, halved lengthwise and sliced |
3 kirby cucumbers, halved lengthwise and sliced on the diagonal |
2 medium carrots, halved lengthwise and sliced on the diagonal |
1/4 cup fresh cilantro leaves |
Directions:
1. 1. Toast the coriander seeds in small hot pan over medium heat until fragrant, 3 to 5 minutes.
2. 2. Combine the toasted coriander with the vinegar, sugar, 2 teaspoons salt, and chile in a large shallow pan. Bring to a boil over medium heat and cook 5 minutes.
3. 3. Turn off the heat and add the cucumbers and carrots; let sit, covered, 20 minutes. Drain the cucumber and carrot mixture.
4. Calories: 86
5. Total Fat: 0 grams
6. Saturated Fat: 0 grams
7. Total Carbohydrate: 21 grams
8. Protein: 1 gram
9. Sodium: 628 milligrams
10. Cholesterol: 0 milligrams
11. Fiber: 2 grams
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