CUCUMBER-ZUCCHINI SALAD

 

2 medium CUCUMBERS, scored with a fork, not peeled

but sliced very thinly

2 medium ZUCCHINI, raw, same size as cucumbers, prepared the same way.

1/2 cup WHITE VINEGAR

4 Tbs. SUGAR

1 cup HOT WATER

1 Tbs. SALT

1 tsp. COARSE BLACK PEPPER (fresh ground if available)

1 tsp. CRUSHED RED PEPPER.

 

In a 2-quart bowl: Arrange in alternate layers: 2 medium CUCUMBERS, scored with a fork, not peeled but sliced very thinly, 2 medium ZUCCHINI, raw, same size as cucumbers, prepared the same way. Blend: 1/2 cup WHITE VINEGAR with 4 Tbs. SUGAR dissolved in 1 cup HOT WATER, 1 Tbs. SALT, 1 tsp. COARSE BLACK PEPPER (fresh ground if available), 1 tsp. CRUSHED RED PEPPER. Drain any water formed from cucumbers before adding the dressing. Allow vegetables to marinate in the dressing at least 1 hour before serving. Serve with meat, fish, or poultry. Note that no oil is used in the above dressing. The amount of sugar is not excessive for this kind of dressing. An artificial sweetener may be substituted for the sugar if desired. In Africa many raw vegetables are used in salads. To tossed greens you can add raw cauliflower, young fresh broccoli, very fresh string beans, cut in small pieces, raw carrot rings, zucchini, or any fresh young squash. Or you may cut bits of yellow cheese and anchovies into your green salad as well as the raw vegetables. Always add thin slices of Bermuda onion.

 

serves 8

 

country : Ivory Coast

course : salad

 

source : The African Cookbook / Bea Sandler