The cucumber strips in this summer salad might cool you down, but red chile peppers are ready to heat things right back up. It's the perfect combo of hot and cool to spice up your summer picnics.

Source: Better Homes and Gardens

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Recipe Summary

prep:
10 mins
stand:
15 mins
total:
25 mins
Servings:
5
Yield:
about 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel cucumbers; cut in half lengthwise and remove seeds. Slice 1/4 inch thick.

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  • In a medium bowl combine next six ingredients (through ginger). Stir in cucumbers. Let stand 15 minutes to blend flavors. Stir in basil. Use a slotted spoon for serving.

*Tip

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition Facts

29 calories; carbohydrates 6g; insoluble fiber 1g; sugars 4g; protein 1g; vitamin a 186.6IU; vitamin c 4.1mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 9.3mcg; sodium 236mg; potassium 183mg; calcium 22mg; iron 0.4mg.
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