Sweet and Sour Cucumber Salad

[Guest guest]

* Exported from MasterCook *

 

Sweet and Sour Cucumber Salad

 

Recipe By :Real Vegetarian Thai - Nancie McDermott

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup distilled white vinegar

1/2 cup water

1 teaspoon salt

1 large hothouse cucumber or other variety,

about 12 ounces

1/4 cup coarsely chopped red onion

1/3 cup finely chopped salted dry-roasted peanuts

3 tablespoons coarsely chopped fresh cilantro

A handful of cilantro leaves

 

Like the chutneys of India, this simple relish is an ideal counterpoint to the

richness and fire of coconut-milk based curries. It is also always present

alongside skewers of curry-kissed satay and spicy peanut sauce. Like the

refrigerator pickles of my Southern childhood, these cool cucumbers are a good

thing to have on hand, no matter what is on the menu.

In a small saucepan over medium heat, combine the vinegar, water, sugar, and

salt and bring to a gentle boil, stirring occasionally to dissolve the sugar and

salt. When the syrup is clear and slightly thickened, after about 2 minutes.

remove from the heat. Let cool to room temperature.

Peel the cucumber and quarter it lengthwise to make 4 long strips. Slice the

strips crosswise into little triangles about 1/4 inch thick. In a bowl, combine

the cucumber, the cooled vinegar mixture, the onion, and chopped cilantro and

stir well.

To serve, using a slotted spoon, scoop the salad out of the dressing into

several small serving bowls. For a traditional presentation, add a little

dressing to each bowl, and then divide the peanuts and cilantro leaves among the

bowls. Sprinkle the garnishes over about half of each bowl, so that guests

cann see lots of cucumber with a burst of peanuts and cilantro leaves adorning

one side. Or simply sprinkle them evenly over the top. Either way, everything

gets tossed before eating.

NOTE: If you have tender cucumbers from the garden or hothouse cucumbers with

nice unwaxed skin, leave some of the skin on. If you are using a large cucumber

with lots of seeds, halve it lengthwise, scoop out and discard the seeds with a

spoon, and then cut each half crosswiae into crescent-moon slices. I prefer

these pickles crisp, so when preparing them in advance, I chill the dressing and

mix it with the cucumbers about an hour before serving. Then I add the peanut

and cilantro garnishes just before putting it on the table. But it is fine to

mix them together in advance, stirring in the peanuts and cilantro leaves, and

to cover and refrigerate for 2 to 3 days.

 

Yield:

" 1 1/4 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g

Protein; 0g Carbohydrate; 0mg Cholesterol; 534mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0