Cucumber Salad with Lemongrass

½ cup white vinegar

1 Thai chili, very finely minced

1 garlic clove, very finely minced

2 stalks lemongrass

3 cups thinly sliced cucumber

1 cup bean sprouts

1 cup cubed tart apple (such as Granny Smith)

½ cup shredded carrot

¼ cup minced mint

¼ cup minced parsley

1 tablespoon fish sauce

1 tablespoon vegetable oil

1. In a small saucepan, combine the vinegar, chili, and garlic. Bring the mixture to a boil. Cover the pan, remove it from the heat, and let cool.
2. Trim and finely chop 1 lemongrass stalk. Place it in a small saucepan with ½ cup of water, cover, and bring to a boil. Turn off heat and let cool.
3. Trim the remaining lemongrass stalk, peel off the tough outer layers, and finely mince the white portion of the tender stalk within. Reserve approximately 1 tablespoon.
4. Combine the cucumber, bean sprouts, apple, carrot, mint, and parsley in a large mixing bowl. In a small bowl combine the fish sauce, oil, minced lemongrass, the vinegar mixture, and the lemongrass water.
5. Toss the vegetables with the lemongrass vinaigrette to taste.

Preserving Fresh-Cut Apples

To keep the apple pieces from turning brown before you use them, put them in a small container of cool water to which you have added a couple of drops of lemon or lime juice. The citric acid prevents the apple from discoloring.