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Print this Recipe    Zucchini Salad

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.


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