Thai Fresh Cucumber Salad (Taeng Kwa Brio Wan)
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
cucumbers
medium, sliced as thinly as possible |
|
| 1 | x |
salt
|
*
|
| ½ | teaspoon |
red pepper flakes
dried |
|
| 1 | tablespoon |
sugar
|
|
| ¼ | cup |
water
hot |
|
| 4 | tablespoons |
white vinegar
|
|
| 2 | tablespoons |
red onion
minced |
|
| 1 | tablespoon |
scallions, spring or green onions
minced, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
cucumbers
medium, sliced as thinly as possible |
|
| 1 | x |
salt
|
*
|
| 2.5 | ml |
red pepper flakes
dried |
|
| 15 | ml |
sugar
|
|
| 59 | ml |
water
hot |
|
| 6E+1 | ml |
white vinegar
|
|
| 3E+1 | ml |
red onion
minced |
|
| 15 | ml |
scallions, spring or green onions
minced, optional |
|
Directions
Dissolve the sugar in the water.
Set aside.
In a bowl, generously salt the sliced cucumbers.
Allow to sit for at least 30 minutes, stirring occasionally.
Combine the other ingredients, including sugar water.
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.
