Thai Cucumbers (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
2 tablespoons rice vinegar |
2 teaspoons superfine sugar |
1 teaspoon fine sea salt |
juice of 1 lime |
1 carrot, grated |
1 seedless cucumber, peeled and thinly sliced |
1 bunch scallion whites, finely chopped |
1/4 cup fresh mint leaves |
1 fresno chile pepper, seeded and finely chopped |
Directions:
1. Whisk together the vinegar, sugar, sea salt and lime juice in a bowl until the sugar and salt have dissolved. Add the carrots, cucumbers and scallions, and toss to combine. Transfer the mixture to a plastic food storage container and refrigerate until ready to serve. Add the mint and chile pepper just before serving, and toss to combine.
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