Thai fresh cucumber salad (taeng kwa brio wan

Yield: 6 Servings

Measure Ingredient
3 mediums Cucumbers; sliced as thinly as possible *
\N \N Salt
½ teaspoon Dried hot pepper flakes
1 tablespoon Sugar; dissolved in: Hot water
4 tablespoons White vinegar
2 tablespoons Minced red onion; -OR- Minced scallions (Opt.)

*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

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