Thai Cucumber Salad
Ingredients:
2 cucumbers
Salt
2 tablespoons rice vinegar (or 1 tablespoon white vinegar and 1 tablespoon water mixed with 2 teaspoons sugar)
2 teaspoons minced fresh coriander (cilantro or Chinese parsley)
2 tablespoons chopped peanuts
Directions:
Peel cucumbers, cut in half lengthwise, remove seeds with tip of spoon. Slice cucumber into thin crosswise rounds. Place in cheesecloth-lined mixing bowl, sprinkle with salt, toss to coat well and let stand 15 minutes to one hour. Lift cheesecloth to enclose cucumbers and wring out all excess liquid drawn out by the salt.
Place squeezed cucumbers in serving bowl and toss with remaining salad ingredients. Sprinkle peanuts on top.
NOTE: Japanese rice wine vinegar is a good substitute for replacing high-calorie dressings on salads.
Recipe makes four servings.
See also:
Honeydew and Cucumber Salad
Cool as a Cucumber Soup
Chilled Cucumber Salad
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