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Thai Cucumber Sald--Taeng Kwa Brio Wan


N: This fresh relish is usually ser
-- Thailand as an accompaniment to
chicken satay with peanut sauce. Fr
-- made in larger amounts it can
be refrigerated in jars for a week; no longer. To
-- increase the
-- amounts
multiply the ingredients in proport

2 cucumbers, large, peeled, halved lengthwise and sliced thinly** 1 red onion, small, peeled, halved and sliced thinly 1/2 teaspoon dried red chiles, flakes 4 tablespoons granulated sugar 1/2 cup water 5 tablespoons white vinegar 1/2 teaspoon salt Place cucumber, onion and chile flakes in a mixing bowl. In a small saucepan, over low heat, dissolve the sugar in the water. Remove from the heat and stir in the vinegar and salt.Pour this mixture over the vegetables in the bowl.Stir and refrigerate until served. **I remove the cucumber seeds. Source: The Original Thai Cookbook Jennifer Brennan Page(s): 245 Mastercook Formatted By Kurt Lucas Posted to the BBQ Mailing List by Gary Wiviott on Mar 20, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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