Date: 22 Jul 94 11:11:06 MST
From: MCCRARY@psl.nmsu.edu
CUCUMBER "NOODLES" WITH TOMATO SALSA
2 lbs (about 2 large) seedless cucumbers - hothouse ones wrapped in
plastic
1 tbsp salt
For the salsa:
1 lb plum tomatoes, peeled, seeded, and chopped
1/4 cup thinly sliced scallion
1 lg garlic clove, blanced in water for 3 min, drained, peeled, and
minced
1 pickled jalapeno pepper, seeded and minced
1 tbsp white-wine vinegar
1/4 tsp sugar
With a sharp knife cut cucumbers lengthwise into 1/8 inch thick
"noodles" about 1/2 inch wide. In a bowl toss with salt and let
stand for 10 min.
Make the salsa while cucumber noodles are standing: stir together the
salsa ingredients.
Serves 6. Adapted from GOURMET ( the original salsa had 2 tbsp olive
oil)
Drain cucumbers in a colander, rinse under cold
water, pat dry on
paper towels. Just before serving, toss to combine.
kwvegan vegan