Date: Wed, 6 Sep 1995 10:05:33 -0500
From: Jennifer_Sutton@brown.edu
cucumber salad
An easy way to make a dent in the cucumber harvest. This kind of salad
seems to pop up in all sorts of ethnic cookbooks, from Asian to Eastern
European. I found this in a Thai book. Note: it's fairly heavy on sugar and
salt.
3 cucumbers
1/2-1 teaspoon salt
1/2 cup white vinegar
1/2 cup water
1/2 cup sugar
1/2-1 teaspoon salt
1 small hot chile, finely chopped
chopped basil or cilantro
Halve the cucumbers lengthwise and scoop out the seeds. Slice them fairly
thin, toss with the first salt allotment, and put them in a mesh strainer
over a bowl in the fridge for an hour or so. (The salt makes the cukes give
up some of their water; the salty taste dissipates). Meanwhile heat the
vinegar, water, sugar, and second salt allotment over low-medium heat until
the sugar and salt dissolve. Cool to room temp, stir in the chopped chile,
and mix with the drained cukes in a bowl. Let sit for a little while in the
fridge and sprinkle on the herbs before serving.
A bowl of this salad, a plate of sliced tomatoes, and corn-on-the-cob make
a great end-of-summer meal. But the cukes also would be good served as a
condiment with something heavier, like a stirfry or a curry.
kwvegan vegan