RECIPE: Thai Fresh Cucumber Salad (Taeng Kwa Brio Wan)
Thai Fresh Cucumber Salad (Taeng Kwa Brio Wan)
3 cucumbers, sliced as thinly as possible *
1/2 teaspoon dried chili pepper flakes
1 tablespoon sugar, dissolved in:
1/4-cup hot water
4 tablespoons white vinegar
2 tablespoons minced red onion OR 1 tablespoon minced scallions, (optional)
*Note: The book says to peel the cucumbers only if they are waxed and even then leave on a few strips.
In a bowl, generously salt the sliced cucumbers. Allow sitting 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 dishtowel. 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: Public domain recipes converted from Meal Master format
From Cooking with the Seasons