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Thai Fresh Cucumber Salad (Taeng Kwa Brio Wan)

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Recipe

 
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
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1 x salt
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½ teaspoon red pepper flakes
dried
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1 tablespoon sugar
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¼ cup water
hot
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4 tablespoons white vinegar
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2 tablespoons red onion
minced
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1 tablespoon scallions, spring or green onions
minced, optional
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Ingredients

Amount Measure Ingredient Features
3 each cucumbers
medium, sliced as thinly as possible
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1 x salt
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2.5 ml red pepper flakes
dried
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15 ml sugar
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59 ml water
hot
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6E+1 ml white vinegar
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3E+1 ml red onion
minced
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15 ml scallions, spring or green onions
minced, optional
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 233g (8.2 oz)
Amount per Serving
Calories 564% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 12mg 0%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 3g
Vitamin A 2% Vitamin C 15%
Calcium 4% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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