| 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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