Recipe - Thai Fresh Cucumber Salad (Taeng Kwa Brio Wan

3 md Cucumbers; cut or sliced up as thinly
as possible *
Salt
One half teaspoon Dried hot pepper flakes
1 tablespoon Sugar; dissolved in:
One fourth cup Hot water
4 tablespoon White vinegar
2 tablespoon Minced red onion; OR
1 tablespoon Minced scallions (Opt.)

*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 cut or sliced up 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

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