Wilted cucumber salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Seedless cucumbers; (about 3 1/2 | |
| ; pounds), the skin | ||
| ; scored lengthwise | ||
| ; with a fork and the | ||
| ; cucumbers sliced | ||
| ; very thin | ||
| 4 | teaspoons | Salt |
| ¼ | cup | Fresh lime juice |
| A; (4-inch-long) fresh | ||
| ; hot red or green | ||
| ; chili, seeded and | ||
| ; minced (wear rubber | ||
| ; gloves) | ||
Directions
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.