| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Salads, Vegetarian, Thailand | 6 | Servings |
INGREDIENTS
| 3 | md | Cucumbers; sliced as thinly as possible * |
| Salt | ||
| 1/2 | ts | Dried hot pepper flakes |
| 1 | tb | Sugar, granulated; dissolved |
| 1/4 | c | Water; hot |
| 4 | tb | Vinegar, white |
| 2 | tb | Minced red onion; -OR- Minced scallions (Opt.) |
INSTRUCTIONS
*Note: The book says to peel the cucumbers only if they are waxed and even then leave on a few strips. I say to remove all the peel if it's been waxed. Yuck. In a bowl, generously salt the sliced cucumbers. Allow to sit for at least 30 minutes, stirring occasionally. Combine the other ingredients. Squeeze out as much of the cucumber juice as you can, by wringing a handful at a time in a double layer of cheesecloth or a dish towel. Twist until you can extract no more juice. Combine the squeezed cucumbers and the sauce in a serving bowl and refrigerate until ready to serve. Source: Sundays at Moosewood Restaurant Typed for you by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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