Cucumbers In Turmeric
Recipe: #19595
June 16, 2015
"Serve this as a cooling contrast to curry or other spicy dishes. Adapted from The New York Times Cookbook. Although the book suggests substituting 1 teaspoon ground ginger for the fresh, I don't recommend this, as the taste will be completely different. Cook time includes chilling time."
Original recipe yields 9 servings
Ingredients
Nutritional
- Serving Size: 1 (126.6 g)
- Calories 78
- Total Fat - 4.8 g
- Saturated Fat - 0.6 g
- Cholesterol - 0 mg
- Sodium - 2621.5 mg
- Total Carbohydrate - 7.4 g
- Dietary Fiber - 1.5 g
- Sugars - 4.2 g
- Protein - 1.5 g
- Calcium - 29.5 mg
- Iron - 0.7 mg
- Vitamin C - 4.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine cucumber pieces with 2 tablespoons of salt.
Step 2
Refrigerate for 1 hour.
Step 3
Rinse and drain well. Squeeze out any excess moisture.
Step 4
Heat peanut oil and saute shallots, garlic and ginger until softened.
Step 5
Add almonds, turmeric, sugar and remaining salt. Stir well.
Step 6
Add vinegar and water.
Step 7
Simmer 10 minutes.
Step 8
Pour over cucumbers.
Step 9
Mix well.
Step 10
Refrigerate for at least 1 hour before serving.
Tips & Variations
No special items needed.
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