Recipe from the Lark chef de cuisine John Somerville
2 medium cucumbers, peeled, seeded, cut into thin 1/2 moons (organic English cucumbers preferred)
1/2 cup finely diced sweet onion
1 red Thai pepper or jalapeno, seeded and thinly diced
1/2 cup chopped fresh chocolate mint
1/4 cup sugar
1 tablepsoon fine sea salt
1/4 cup rice wine vinegar
2 tablespoons chopped cashews
In a large bowl, add cucumbers, onion, pepper and mint. Spread sugar and salt over all. Pour vinegar over and mix well with your hands. Let sit for a couple hours chilled for best results. Add chopped cashews before serving. Serves 4.
Per serving: 108 calories; 2 g fat (0.5 g saturated fat; 17 percent calories from fat); 20 g carbohydrates; 0 mg cholesterol; 1,752 mg sodium; 2 g protein; 2 g fiber.