Chopped Cucumber And Red Pepper Salad In Endive Leaves

Recipe Instructions * Note: Look for chile oil in the Asian aisle of supermarkets or at Asian markets. Peel, split and seed the cucumber, then dice it into 1/4-inch pieces. Dice the bell pepper into 1/4-inch pieces. Thinly slice the onions. Place the cucumber, bell pepper, onions, ginger, vinegar and sesame, peanut and chile oils in a bowl. Mix well. Refrigerate, covered, up to 5 hours. To serve, stir well. Drain off all the liquid. Fill each endive leaf with about 1 tablespoon 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. Each serving: 27 calories; 162 mg sodium; 0 cholesterol; 2 grams fat; 0 saturated fat; 3 grams carbohydrates; 0 protein; 0.43 gram fiber.