Instructions: In a large bowl toss the cucumbers with the salt and in a coriander let them drain, covered with a plate and weighted with a 1-pound can, for 30 minutes. In the bowl toss the cucumbers with the lime juice, the chili, and salt to taste. The salad may be prepared 4 hours in advance and kept covered and chilled. Serve the salad chilled or at room temperature.

Serves 10 as part of a buffet.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.