Thai Cucumber Salad

Preparation info

  • Makes

    6

    First-Course Servings
    • Difficulty

      Easy

Appears in

Cooking

Cooking

By James Peterson

Published 2007

  • About

If you want to make this salad more substantial and serve it as a main course, toss it with shredded cold roast chicken or whole cooked shellfish such as shrimp.

Ingredients

  • 4 regular cucumbers or 2 English cucumbers, peeled and halved lengthwise
  • teaspoons coarse

Method

Scrape out the seeds from the cucumber halves with a spoon, then slice the halves crosswise into crescents about ⅛ inch thick. Place the cucumbers in a bowl, sprinkle with the salt, and then toss and rub the slices for about 2 minutes, or until the salt dissolves and no longer feels gritty. Transfer the cucumbers to a colander, set it in the sink or over a bowl, and let drain for about 30 minut