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Add a photoServings: 10
Ingredients
- 1 x English cucumber
- 1 lrg red bell pepper
- 2 lrg green onions
- 1 1/2 tsp chopped ginger root
- 3 Tbsp. seasoned rice vinegar
- 1/2 tsp Asian sesame oil
- 1 Tbsp. peanut or possibly canola oil
- 1/2 tsp chile oil see * Note
- 30 med Belgian endive leaves - (3 large heads) Lettuce leaves for platter
Directions
- * Note: Look for chile oil in the Asian aisle of supermarkets or possibly at Asian markets.
- Peel, split and seed the cucumber, then dice it into 1/4-inch pcs. Dice the bell pepper into 1/4-inch pcs. Thinly slice the onions. Place the cucumber, bell pepper, onions, ginger, vinegar and sesame, peanut and chile oils in a bowl. Mix well. Chill, covered, up to 5 hrs.
- To serve, stir well. Drain off all the liquid. Fill each endive leaf with about 1 Tbsp. of salad. (This can be done 1 hour ahead and refrigerated.) Arrange the leaves on a leaf-lined platter. Serve.
- This recipe yields 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 38g | |
| Recipe makes 10 servings | |
| Calories 17 | |
| Calories from Fat 7 | 41% |
| Total Fat 0.73g | 1% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 73mg | 2% |
| Total Carbs 1.97g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.11g | 1% |
| Protein 0.48g | 1% |
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