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vietnamese cucumber salad

(1 rating)
Recipe by
Alice Meier
Shabbona, IL

I am diabetic and have been told to go on a low Glycemic Load Diet and this is one of the recipes from my book. Something the whole family can enjoy.

(1 rating)
yield 4 serving(s)
prep time 30 Min

Ingredients For vietnamese cucumber salad

  • 1 lg
    cucumber, halved and sliced
  • 1 lg
    shallot. finely chopped
  • 1/2
    jalapeno peppers, seeded and finely chopped (wear gloves when handling)
  • 1 Tbsp
    lime juice
  • 1/4 c
    rice vinegar
  • 3 Tbsp
    splendar or sugar
  • 1/2 tsp
  • 3 Tbsp
    finely chopped fresh cilantro

How To Make vietnamese cucumber salad

  • 1
    In a nonreactive mixing bowl (such as stainless steel or glass), combine the cucumber with the shallot and jalapeno pepper.
  • 2
    Combine the lime juice, vnegar, Splendar or sugar, and salt and pour over the salad. Stir. Add the cilantro and stir again. You can serve this right away, but 15 to 20 minutes of chilling time lets the flavors blend. Best eaten the same day though.

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