Here is a tart and crunchy salad that goes very well with poultry and fish. Serve it on a bed of lettuce leaves, if you like.
Dice the cucumber into
Spread a clean, dry, white linen handkerchief or napkin on your cutting board. Peel and core the apple, then grate it onto the spread cloth. Work quickly to prevent discoloration. Lift up the edges of the cloth and let some of the juice drain out before transferring the grated apple to a glass bowl. Add chilled sweet and sour sauce to taste and stir to distribute the apple gratings.
Squeeze the salted cucumber and celery pieces lightly and drain off any accumulated liquid. Toss the vegetables in the apple dressing and serve chilled or at room temperature.
© 1986 Elizabeth Andoh. All rights reserved.