Ingredients Jump to Instructions ↓

  1. 1 English cucumber

  2. 1 Red bell pepper (large)

  3. 2 Green onions (large)

  4. 1 1/2 teaspoons 7 1/2ml Minced ginger root

  5. 3 tablespoons 45ml Seasoned rice vinegar

  6. 1/2 teaspoon 2 1/2ml Asian sesame oil

  7. 1 tablespoon 15ml Peanut or canola oil

  8. 1/2 teaspoon 2 1/2ml Chile oil - seeNote

  9. 30 teaspoons 150ml Belgian endive leaves - (3 large heads) (medium) Lettuce leaves - for platter

Instructions Jump to Ingredients ↑

  1. 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.


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