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Green And White Sour Salad

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Recipe from Irwin H. Walkenfeld

This makes a lot. You can scale the recipe, but while you're going to the trouble, you might as well make a lot; it keeps well in the refrigerator. Not for the sodium restricted diets.

ingredients
  • 6 medium cucumbers
  • 1/3 large daikon radish
  • 1/2 cup coarse salt
  • 3 small white onions, sliced paper thin
  • 3 scallions (including green parts), sliced thin
  • 3 sprigs fresh dill, chopped
  • 6 sprigs watercress, chopped
  • 3 tblsp sugar, or to taste (#3)
  • white vinegar
  • lemon juice

Garnish:

  • mustard
  • radish
  • cress sprouts

preparation

  1. In a large glass bowl, peel and slice paper thin (#1) 6 medium cucumbers and 1/3 of a large daikon radish.

  2. Mix in 1/2 cup coarse salt or more, if necessary, to coat all slices.

  3. Let stand 10-15 minutes to draw out the water.

  4. Drain very well, and squeeze out as much water as you can (#2).

  5. Add 3 small white onions, sliced paper thin; 3 scallions (including green parts), sliced thin; 3 sprigs fresh dill, chopped and 6 sprigs watercress, chopped.

  6. Add white vinegar almost to cover. Supplement with enough lemon juice to cover.

  7. Add 3 tblsp sugar, or to taste (#3).

  8. Mix well, and store in a glass jar refrigerated. Keep at least one day before serving.

  9. Garnish with mustard, radish, or cress sprouts.
Notes: (#1) Paper thin means as thin as paper. It doesn't mean 1/4 inch thick. Slices should be almost translucent. (#2) This is very important. If you don't do this properly, it will be too watery. What I do is squeeze out as much as I can, and then I give it one more good squeeze. (#3) If you're going to add cups of sugar, you might as well buy generic cucumber salad at your local deli. This is called a *sour* salad, after all. ;°)

 

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