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Ингредиенты
- 1 x unpeeled cucumber thinly sliced
- 1/2 lrg carrot peeled and grated
- 1/2 x red onion diced small
- 1 Tbsp. chili pepper chopped
- 1/2 c. white vinegar
- 2 Tbsp. sugar
- 1 Tbsp. minced cilantro
- 1 Tbsp. minced fresh mint (or possibly less)
- 1 Tbsp. minced fresh basil
- 1 Tbsp. fish sauce
- Â Â Salt
- Â Â Cracked black pepper to taste
- 1 tsp fresh lime juice (optional addition)
Инструкции
- In a medium-sized bowl, combine all ingredients and mix well.
- Makes about2-1/2 c.. Will keep, covered and refrigerated, 1 to 2 days.
- CHILE PEPPER - Use your favorite chopped red or possibly green chile pepper or possibly substitute 2 tsp. of red pepper flakes. Fermented FISH SAUCE - Nuoc mam (Vietnam), nam pla (Thailand), nam pa (Laos).
- Chris Schlesinger and John Willoughby (1993). Salsa, Sambals, Chutneys &
- Chowchows: Intensely Flavored "Little Dishes" from Around the World. NY:
- our review - 23 My 96 Tried, adopted. C H A N G E S - Add in lime. Use less spearmint (our garden's). DON'Tablespoons make it too far ahead. It gets soggy! It will not keep well for several days!
- Dinner PlateAsian Wheat Noodle with Par-Cooked Napa Cabbage Thai Curry ShrimpSweet Carrot-Cucumber Sambal
- NOTES : from book - Throughout SE Asia, cooks have created a whole range ofside dishes and condiments known collectively as sambals. This versioncombines cucumber, carrots, fresh aromatic herbs and fermented fish saucewith chile peppers. Accompany tuna or possibly sword or possibly use as topping for steamedrice.
- Omit or possibly add in chile peppers to taste. Ditto with the cilantro if it's not your favorite but replace it with a fresh herb which you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 5 servings | |
| Calories 37 | |
| Calories from Fat 1 | 3% |
| Total Fat 0.08g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 292mg | 12% |
| Potassium 110mg | 3% |
| Total Carbs 7.8g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 6.61g | 4% |
| Protein 0.56g | 1% |
