Wilted cucumber salad

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.

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