Recipe - Iron Horse Cucumber Salad

2 lg Cucumbers
peeled, seeded and minced
1 lg Onion
peeled, cut or sliced up paper thin
1 lg Bunch radishes; trimmed
cut or sliced up in thin rounds
1 Green bell pepper; cored
seeded, in thin strips
1 small Fresh cilantro bunch*
Three fourths cup Rice wine vinegar
1 tablespoon Fresh ginger; minced
Salt and pepper; to taste

*Cilantro should be rinsed, dried and with stems removed, to equal about 1
and One half cups loosely packed leaves.

Put cucumbers, onion, radishes and bell pepper in a large bowl; toss well.
If they are not prechilled, cover and refrigerate for 1 hour.

Mince cilantro leaves.

Drizzle rice wine vinegar over vegetables, sprinkle the cilantro and ginger
over them, and toss thoroughly to combine. Season to taste and serve
immediately.

Loomis writes: "The key to this salad...is to use the freshest, crispest
vegetables you can find. It should be served chilled to get the best
effect, but you can avoid a time lag between preparation and serving by
refrigerating the vegetables for several hours before beginning, so they go
chilled right into the bowl.

"The amount of onion you use depends on whether or not you're a real onion
fan. I love a sweet onion in this salad, but if you're onionshy, use half
the amount called for. The recipe did not originally call for salt and
pepper, and it does not need it, but you should adjust the seasoning to
your taste."

Recipe from Forrest Tanser, winemaker at the Iron Horse Vineyards in
Sebastopol, CA. In _Farm House Cookbook_ by Susan Herrmann Loomis. New
York: Workman Publishing Company, Inc., 1991. Pp. 275276. ISBN
0894807722. Electronic format by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini