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. |
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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 jalapeƱos in medium bowl. Pour dressing over cucumber mixture; toss to coat. Serve chilled. |
Good words.