Cucumber salad – sweet and tart

A recipe from Cooks Illustrated (.com), this is based on a common Thai relish served with saute, this salad is also great with grilled salmon or grilled chicken breasts.
Serves 4 as a side dish
1/2 cup rice vinegar
2 1/2 tablespoons granulated sugar
3 medium cucumbers , sliced, salted, and drained (see directions) (see Theresa Strolhberg, Nate n Annie’s, and more vendors)
1/2 medium red onion , sliced very thin (see Prairie Sun Farm)
2 small jalapeño chiles , seeded and minced (or more, to taste) see Waterwheel gardens and others
To prepare the cucumbers: Peel, halve lengthwise, and scoop seeds from cucumbers. Stack halves flat side down; slice diagonally 1/4-inch thick. Toss with 1 tablespoon salt in strainer or colander set over bowl; weight with water-filled, one-gallon-sized zipper-lock freezer bag, sealed tight. Drain for at least 1 hour, and up to 3 hours. Transfer to medium bowl; reserve for further use.
1. Bring 2/3 cup water and vinegar to boil in small nonreactive saucepan over medium heat. Stir in sugar to dissolve; reduce heat and simmer 15 minutes. Cool to room temperature.
2. Meanwhile, mix cucumbers, onions, and jalapeños in medium bowl. Pour dressing over cucumber mixture; toss to coat. Serve chilled.

1 Comment

  1. Lyn
    Lyn on April 22, 2009 at 12:50 pm

    Good words.

    Reply

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