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