Asian Cucumber Salad

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
This salad gets even better the longer it marinates. So make a double batch, eat it once with Quick Coconut Soup, and have it again with a stir-fry or fried rice that uses the extra rice you prepared with the coconut soup.
== Ingredients ==
* 1 cup thinly sliced peeled English cucumber
* 1/4 cup vertically sliced red onion
* 1 tablespoon rice wine vinegar
* 1/2 teaspoon sugar
* 1/2 teaspoon fish sauce
* 1/8 teaspoon chile paste with garlic
== Directions ==
# Combine all ingredients, tossing well to combine.
# Cover salad, and chill at least 30 minutes.
Yield: 1 serving (serving size: 1 1/2 cups)
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:Asian Recipes
Category:Asian Salads
Category:Asian Side Dishes
Category:Salad Recipes
Category:Side Dish Recipes
Category:Side Dish Vegetable Recipes
Category:Cucumber Recipes
Category:Cucumber Salad Recipes
Category:English cucumber Recipes
Category:Red onion Recipes
Category:Onion Recipes
Category:Rice vinegar Recipes
Category:Sugar Recipes
Category:Fish Sauce Recipes
Category:Chile paste with garlic Recipes
Category:Two-step Recipes
Category:No-cook recipes
Category:Vinegar Recipes
Category:Healthy Salads
Category:Healthy Side Dishes
Category:Healthy Recipes