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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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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:
1/2 cup white vinegar |
1 tablespoon sugar |
1 small cucumber (sml dice) |
1 small red bell pepper (chopped) |
1 tablespoon fresh mint (chopped) |
1 tablespoon lime juice |
1 small onion (quartered & thinly sliced) |
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.
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