1 cup Cucumbers (2 medium), peeled and sliced
2 medium Tomatoes, sliced and drained slightly
1 large Sweet onion, sliced thinly
3 -(up to)
4 Jalapenos, seeded and sliced thinly
1/4 cup Fresh parsley, finely chopped
1/4 cup Celery, thinly sliced
1/4 cup Whole grain prepared mustard (I used a prepared Creole mustard)
2 tsp Sugar
Salt
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I am offering a recipe I've adapted from FIRE AND SPICE, The Cuisine of Sri Lanka, Heather Balasuriya and Karin Winegar, McGraw-Hill, 1989.
Combine the cucumbers, tomatoes, onions, green chilies, parsley and celery in a bowl. Combine mustard and sugar and added to sliced vegetables. Salt to taste. Serves 4.
I recommend the cookbook as it contains many meatless recipes.
wyckoff@teleport.com (Christy N. & Laura D. Wyckoff)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.
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