Thai Cucumber Salad

Thai Cucumber Salad


1/4 c. rice vinegar
3 T. pure organic maple syrup
3 T. water
1/2 t. real salt
2 medium cucumbers, halved lengthwise, seeded and thinly sliced
1/2 c. thinly sliced white or red onion
1 T. chopped fresh cilantro
1 fresh red chile, seeded and thinly sliced (optional)
2 T. chopped organic dry-roasted peanuts

Directions: Combine vinegar, maple syrup, water and salt in a medium bowl. Whisk until agave dissolves. Add cucumber, onion, cilantro and chile. Toss until evenly coated. Let sit for 15 minutes. Garnish with peanuts and serve.

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Sharon Kaufman
Jesus Christ has been my Savior for 47 years. Robert, the wonderful man that God provided to love me has been my husband for 45 of those years. We have five grown children, with children of their own. Of course, that means that we have grandchildren - 10 to be exact, and five great-granddaughters with another great-grandbaby on the way. I have been a stay-at-home mom, sometimes helping to supplement the income from within the home. Now I am a stay-at-home grandmother. Jesus Christ has been my guide and keeper and I have found, in all the trials, heartbreaks and good times that He just keeps getting sweeter and sweeter as the years roll by. My future is secure and I look forward to eternity in the presence of my Creator, Redeemer and King.
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