0 (0)

Categories: Appetizers, Vegetarian

Pickled Cucumbers

Thai food is very versatile, in addition to being good. I adapted a recipe for pork and basil over rice by substituting extra-wide rice noodles. The result is a one-dish meal. You could even substitute tofu for the pork, if ... Read more

Total time: 30 minutes | Serves 4
  • 1/2 cup rice vinegar
  • 1 small cucumber, peeled and thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1 to 2 serrano chiles, thinly sliced

Step 1Combine the rice vinegar, cucumber, red onion and chiles in a bowl. Refrigerate until serving, 20 minutes.

Each serving:
26 calories; 5 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 6 grams carbohydrates; 1 gram protein; 1.73 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Nam prik pla (fish dip)
Chile con queso
Firefly Bistro's sauteed Brussels sprouts with charred tomato and smoked paprika creme
Consomme with shrimp, arugula and lemon zest