The pairing of lime juice and chili powder on crisp cucumber spears makes for a zesty summer salad. Oddly enough, this dish does not burn with as much fire as you might think. The lime juice and coolness of the cucumbers tame the heat of the chili powder, and the flavors contrast harmoniously. The chili adds mild spice, but it should not make your eyes water or your tongue burn. Since chiles vary in intensity, add the amount comfortable to your taste.
Peel the cucumber and cut in half. Cut each half into quarters lengthwise. Then, running your knife down the center of each quarter, cut the quarters lengthwise in half again to make thin spears. Remove the seeds by cutting out the pointed edge of each spear.
Sprinkle the cucumber spears lightly with salt. Leave in a colander to drain for at least 20 minutes. Wipe dry.
Place the cucumber spears in a bowl and squeeze the lime juice over them. Toss to coat. Sprinkle on the powdered red chiles. Serve immediately, or refrigerate up to 30 minutes until ready to use.
Serve these cucumbers in lieu of a salad with Mexican, Thai or Indian dishes.
Copyright 1996, Katherine Heyhoe. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007
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