Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
40 min
Cook:
40 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Preheat broiler. Place sausages in one layer on a large baking sheet and broil until charred on all sides, about 5 minutes per side. Set aside to cool.

To make onion cups, slice off root ends and tops, then peel. Cut each in half horizontally, and separate layers by pressing with your thumbs against root end to release rings. Reserve 12 largest as serving cups. Slice remaining onion into thin strips for use in salad.

Slice cucumbers in half lengthwise. Then slice cucumbers and charred sausages, diagonally.

Combine sausage, cucumbers, onion strips, celery leaves, and cilantro in a medium bowl. In another bowl, whisk together serrano chiles, lime leaves, garlic, palm or brown sugar, lime juice, and fish sauce. Pour over salad and toss to combine.

To serve, place onion cups openside up on each serving plate. Spoon salad into cups and serve.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Sausage and Herb Stuffing

Recipe courtesy of Ina Garten

Sage, Sausage and Apple Dressing

Recipe courtesy of Food Network Kitchen

Fall Salad

Recipe courtesy of Tyler Florence

Sausage-Stuffed Zucchini Boats

Recipe courtesy of Nancy Fuller

Greek Salad

Recipe courtesy of Rachael Ray

Shrimp Salad

Recipe courtesy of Ina Garten

Arugula Salad

Recipe courtesy of Anne Burrell

Sausage, Dried Cranberry and Apple Stuffing

Recipe courtesy of The Hearty Boys

Garth's Pasta Salad

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword