Wednesday, July 21, 2010

Thai Fresh Cucumber Salad

Yields 4 to 5 cups

3 medium cucumbers, sliced as thinly as possible

½ teaspoon dried hot pepper flakes
1 tablespoon sugar dissolved in ¼ cup hot water
4 tablespoons white vinegar
1 tablespoon minced scallions

In a bowl, generously salt the sliced cucumbers. Allow to site 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.

Sundays at Moosewood Restaurant

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