Zucchini Sald – African Recipes

Zucchini Sald – African Recipes

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    CUCUMBER-ZUCCHINI SALAD (Ivory Coast)

    serves 8

    2 medium cucumbers, scored with a fork, not peeled but sliced very thinly

    2 medium zucchiniI, raw, same size as cucumbers, sliced very thinly

    1/2 cup white sugar

    1/2 cup white vinegar

    1 cup hot water

    1 Tbsp. salt

    1 tsp. coarse black pepper (fresh ground if available)

    1 tsp. crushed red pepper

    In a 2-quart bowl: Arrange in alternate layers: cucumbers, scored

    with a fork, not peeled but sliced very thinly, zucchiniI, 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. 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.

    Category: African Recipes

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    Paul

    Owner of Recipe Flow

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