| | Cucumber "Noodles" with Tomato Salsa
2 pounds (about 2 large) seedless cucumbers
1 tablespoon of salt
FOR THE SALSA
1 pound Plum tomatoes, peeled, seeded, and chopped
1/4 cup of thinly sliced scallion
1 large Garlic clove, minced
1 Pickled jalapeno pepper, seeded and minced
1 tablespoon of White-wine vinegar
1/4 teaspoon of sugar
With a sharp knife cut cucumbers lengthwise into 1/8 inch thick "noodles" about 1/2 inch wide. In a bowl toss with salt and let stand for 10 min. Make the salsa while cucumber noodles are standing: stir together the salsa ingredients. Serves 6.
Adapted from GOURMET ( the original salsa had 2 tbsp olive oil) Drain cucumbers in a colander, rinse under cold water, pat dry on paper towels. Just before serving, toss to combine. From: MCCRARY@psl.nmsu.edu. Fatfree Digest [Volume 9 Issue 32] July 23, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV |
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