3 medium cucumbers, sliced as thinly - as pos
1 salt
1/2 tsp dried hot pepper flakes
1 tbsp sugar, dissolved in: hot water
4 tbsp white vinegar
2 tbsp minced red onion, -or- minced scallions (
A Recipe for
Thai Fresh Cucumber Salad (Taeng Kwa Brio Wan
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This Recipe for Thai Fresh Cucumber Salad (Taeng Kwa Brio Wan is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Thai Fresh Cucumber Salad (Taeng Kwa Brio Wan from the recipe cookbook of Recipes-to-go (Asian)
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*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
Serves: 6
Thai Fresh Cucumber Salad (Taeng Kwa Brio Wan Recipe brought to you by Recipes To-Go