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“This recipe comes from one of my favorite cookbooks I use in the summer, The Thrill of the Grill by Chris Schlesinger and John Willoughby. It compliments any grilled food. I personally enjoy this dish with grilled fish or pork that has an Indonesian flare. The cook time is actually refrigeration time before serving.”
READY IN:
40mins
SERVES:
4
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash cucumbers well to remove waxy deposit, cut them in half lengthwise, and then slice them thin.
  2. In a bowl, mix all the remaining ingredients and toss the cucumber slices with the mixture.
  3. Will keep 4 days, covered and refrigerated.

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