Salt draws out the moisture which softens the crisp cucumber, resulting in a denser texture and a more concentrated flavor. This method is used for the tangy Greek salad or dip called tzatziki, in which the cucumber is coarsely grated and salted for 30 minutes; it is then rinsed, squeezed dry and mixed into yoghurt with plenty of garlic and a splash of olive oil.
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Asian Recipes **
