| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
February 19 |
1 |
servings |
INGREDIENTS
| 4 |
|
Seedless cucumbers; (about 3 1/2 |
|
|
; pounds), the skin |
|
|
; scored lengthwise |
|
|
; with a fork and the |
|
|
; cucumbers sliced |
|
|
; very thin |
| 4 |
ts |
Salt |
| 1/4 |
c |
Fresh lime juice |
|
|
A; (4-inch-long) fresh |
|
|
; hot red or green |
|
|
; chili, seeded and |
|
|
; minced (wear rubber |
|
|
; gloves) |
INSTRUCTIONS
In a large bowl toss the cucumbers with the salt and in a coriander let
them drain, covered with a plate and weighted with a 1-pound can, for 30
minutes. In the bowl toss the cucumbers with the lime juice, the chili, and
salt to taste. The salad may be prepared 4 hours in advance and kept
covered and chilled. Serve the salad chilled or at room temperature.
Serves 10 as part of a buffet.
Gourmet February 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“We simply prepare ourselves. God fills us.”