VIETNAMESE STYLE CUCUMBER PICKLE

Vietnamese Style Cucumber Pickle image

A co-worker shared this with (Thanks Sherry!) and I just love it. I made a few minor changes to her original recipe based on ingredients that I had available. This will serve 4-6 people as it's quite intense, it's great side dish with a Thai curry. You do need to let it sit in the fridge overnight to let the flavors meld.

Provided by rach1031

Time 15m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 large cucumbers, peeled, seeded and cut into large dice
3 green onions, chopped small
3/4 cup of vietnamese-style fish sauce (Nuoc Mam)
3 limes, juice of
1 tablespoon of fresh minced cilantro
1 -2 teaspoon chili-garlic sauce (Tuong Ot Toi Vietnam)

Steps:

Combine the above ingredients and allow to marinate overnight. Makes approximately 2 cups.

Nutrition Facts : Calories 53.4, Fat 0.2, SaturatedFat 0.1, Sodium 4245.1, Carbohydrate 11, Fiber 1.2, Sugar 5.3, Protein 4.1

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