Thai Fresh Cucumber Salad (taeng Kwa Brio Wan
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Thai | Salads, Thai, Vegetarian | 6 | Servings |
INGREDIENTS
| 3 | Cucumbers, sliced as thinly | |
| as possible * | ||
| Salt | ||
| 1/2 | t | Dried hot pepper flakes |
| 1 | T | Sugar, dissolved in: |
| 1/4 | c | Hot water |
| 4 | T | White vinegar, White vinegar OR- |
| 1 | T | 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 2
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 48.9mg
Potassium: 12.4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g