"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Thai-Style Cucumber Salad Recipe

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This recipe for Thai-Style Cucumber Salad, by , is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, September 2, 2005


2 English cucumbers, score skin vertically with fork and halve lengthwise
1 T. coarse salt
2/3 C. boiling water
2 T. sugar
1/3 C. white vinegar
1/4 C. shredded carrot
3 T. chopped fresh cilantro
1 green onion, thinly sliced
1 T. finely chopped red bell pepper
1 small serrano or jalapeno chili, thinly sliced crosswise
2 t. grated peeled fresh ginger
1 t. minced fresh mint
1/2 garlic clove minced

1. Place cucumbers in medium bowl; sprinkle with salt. Cover and refrigerate 1 to 2 hours.
3. Combine boiling water and sugar in small bowl and stir until sugar dissolves.
4. Mix in vinegar; refrigerate.
6. Drain cucumbers. Rinse with cold water; drain.
8. Dry cucumbers between paper towels. Place in medium bowl.
10. Add vinegar mixture and all remaining ingredients to cucumbers.
11. Cover and refrigerate until cold. Makes 2 cups.

Number Of Servings:
Number Of Servings:
2 cups
Personal Notes:
Personal Notes:
Great with pad thai. Keeps in refrigerator several days.




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