Thai fresh cucumber salad (taeng kwa brio wan)
Yield: 6 servings
Ingredients:
- 3 md Cucumbers; sliced as thinly 1/4 c -Hot water -- as possible * 4 tb White vinegar Salt 2 tb Minced red onion; -OR-
- 1/2 ts Dried hot pepper flakes 1 tb -Minced scallions (Opt.)
- 1 tb Sugar; dissolved in:
Instructions:
*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
