Categories: Salads, Vegetarian, Thai 
      Yield: 6 servings 
  
      3 md Cucumbers; sliced as thinly       1/4 c  -Hot water 
           -- as possible *                    4 tb White vinegar 
           Salt                                2 tb Minced red onion; -OR- 
    1/2 ts Dried hot pepper flakes             1 tb -Minced scallions   (Opt.) 
      1 tb Sugar; dissolved in:            
  
  *Note: The book says to peel the cucumbers only if they are waxed and even 
  then leave on a few strips.  I say to remove all the peel if it's been 
  waxed.  Yuck. 
   
  In a bowl, generously salt the sliced cucumbers.  Allow to sit for at least 
  30 minutes, stirring occasionally. 
   
  Combine the other ingredients. 
   
  Squeeze out as much of the cucumber juice as you can, by wringing a handful 
  at a time in a double layer of cheesecloth or a dish towel.  Twist until 
  you can extract no more juice. 
   
  Combine the squeezed cucumbers and the sauce in a serving bowl and 
  refrigerate until ready to serve. 
   
  Source: Sundays at Moosewood Restaurant Typed for you by Karen Mintzias