posted by pwhayes 07-18-99 8:42 PM
Thai Cucumber Salad
By Abby Mandel / Los Angeles Times Syndicate
5 large cucumbers, peeled, split lengthwise, seeded, cut into 1/8-inch-thick slices (about 6 cups)
3 fresh red chiles, cut into very thin strips
1 teaspoon kosher salt
1/4 cup lemon juice
1/4 cup Thai fish sauce
1/4 cup sugar
1/2 teaspoon chile oil or to taste
1/4 cup raw, peeled peanuts (lightly browned in small amount peanut oil), chopped
1/4 cup basil leaves, cut into thin strips
1/2 cup cilantro leaves
Toss cucumbers with chiles and salt in colander.
Set aside 1 hour to drain.
Mix lemon juice, fish sauce and sugar in small bowl.
Add chile oil.
Spread cucumbers on kitchen towel and lightly wring out to remove moisture.
Toss cucumbers with lemon juice mixture, peanuts, basil and cilantro leaves.
Makes 4 servings.
Per serving: 163 calories; 6.7 g fat (1.0 g saturated fat; 37 percent calories from fat); 0 mg cholesterol; 1,247 mg sodium; 24.1 g carbohydrates
from Mollie Katzen's "Still Life With Menu"
Thai Cucumber Salad
2 medium-sized cucumbers
1/2 cup very finely minced red onions
1/2 teaspoon salt
2 teaspoons sugar
1/4 cup cider vinegar
1/4 cup freshly minced cilantro
Optional:
1/2 cup finely mined red or green bell pepper
1 small red serrano chili, seeded and cut into very thin strips, or crushed
red pepper, to taste
sprigs of cilantro
Peel and seed the cucumbers.
Cut into quarters lengthwise, then into thin slices.
Combine everything except the serrano chile and cilantro sprigs into a medium-sized bowl.
Mix gently.
Cover tightly, and let marinate in the refrigerator at least 4 hours.
Serve cold.
Top with thin strips of red serrano chili and sprigs of fresh cilantro, if desired, shortly before serving.
Yield: 4 to 6