Cucumber \"noodles\" with tomato salsa
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | (about 2 large) seedless |
| Cucumbers | ||
| 1 | pounds | Plum tomatoes, peeled, |
| Seeded, and chopped | ||
| ¼ | cup | Thinly sliced scallion |
| 1 | large | Garlic clove, minced |
| 1 | tablespoon | Salt |
| 1 | Pickled jalapeno pepper, | |
| Seeded and minced | ||
| 1 | tablespoon | White-wine vinegar |
| ¼ | teaspoon | Sugar |
Directions
FOR THE SALSA
With a sharp knife cut cucumbers lengthwise into ⅛ inch thick "noodles" about ½ inch wide. In a bowl toss with salt and let stand for 10 min.
Make the salsa while cucumber noodles are standing: stir together the salsa ingredients.
Serves 6. Adapted from GOURMET ( the original salsa had 2 tbsp olive oil)
Drain cucumbers in a colander, rinse under cold water, pat dry on paper towels. Just before serving, toss to combine.
From: MCCRARY@.... Fatfree Digest [Volume 9 Issue 32] July 23, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@...
using MMCONV