Chopped Cucumber And Red Pepper Salad In Endive Leaves

Recipe Ingredients

1		English cucumber
1		Red bell pepper (large)
2		Green onions (large)
1 1/2 teaspoons	7.5ml	Minced ginger root
3 tablespoons	45ml	Seasoned rice vinegar
1/2 teaspoon	2.5ml	Asian sesame oil
1 tablespoon	15ml	Peanut or canola oil
1/2 teaspoon	2.5ml	Chile oil - see * Note
30 teaspoons	150ml	Belgian endive leaves - (3 large heads) (medium)
		Lettuce leaves - for platter

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.

Source:
The Los Angeles Times, 07-11-2001

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