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cucumber-salad-6 recipe

Date: Wed, 6 Sep 1995 10:05:33 -0500
 From: Jennifer_Sutton@brown.edu
 cucumber salad
 An easy way to make a dent in the cucumber harvest. This kind of salad
 seems to pop up in all sorts of ethnic cookbooks, from Asian to Eastern
 European. I found this in a Thai book. Note: it's fairly heavy on sugar and
 3 cucumbers
 1/2-1 teaspoon salt
 1/2 cup white vinegar
 1/2 cup water
 1/2 cup sugar
 1/2-1 teaspoon salt
 1 small hot chile, finely chopped
 chopped basil or cilantro
 Halve the cucumbers lengthwise and scoop out the seeds. Slice them fairly
 thin, toss with the first salt allotment, and put them in a mesh strainer
 over a bowl in the fridge for an hour or so. (The salt makes the cukes give
 up some of their water; the salty taste dissipates). Meanwhile heat the
 vinegar, water, sugar, and second salt allotment over low-medium heat until
 the sugar and salt dissolve. Cool to room temp, stir in the chopped chile,
 and mix with the drained cukes in a bowl. Let sit for a little while in the
 fridge and sprinkle on the herbs before serving.
 A bowl of this salad, a plate of sliced tomatoes, and  corn-on-the-cob make
 a great end-of-summer meal. But the cukes also would be good served as a
 condiment with something heavier, like a stirfry or a curry.
 kwvegan vegan