Cool cucumber salad gives a time out from spicy foods

January 11, 1995|By Universal Press Syndicate

It's the Thai fire extinguisher -- a cooling cucumber salad that douses the fire of spicy foods. Author Jeanne Jones included the recipe in "Light and Hearty" (Crown Trade Paperbacks, $24).

Thai Cucumber Salad

Makes 4 servings

1/2 cup rice vinegar

2 tablespoons sugar

1 teaspoon salt

2 tablespoons chopped fresh red chilies, or about 1 tablespoon dried chilies

1/2 cup sliced shallots

2 cups sliced cucumbers

2 tablespoons chopped peanuts

2 tablespoons chopped cilantro

green onion for garnish

Combine the vinegar, sugar and salt in a saucepan. Cook over low heat, stirring constantly, until the sugar and salt are completely dissolved. Remove from the heat and cool to room temperature.

Combine the vinegar mixture with the chilies, shallots and cucumbers; mix well. Serve immediately or the cucumbers will become soft. Sprinkle with peanuts and cilantro. Garnish with green onion.

Per serving: 52 calories: negligible fat; no cholesterol; 596 mg sodium.

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