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Japanese Cucumber Salad

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Ingredients
  Cucumbers 2 Large
  White vinegar 1⁄3 Cup (5.33 tbs)
  Sugar 4 Teaspoon
  Salt 1 Teaspoon
  Fresh ginger 2 , finely chopped or slivered
Directions

Cut cucumbers in half lengthwise and remove any large seeds.
Slice crosswise into very thin slices.
Marinate in a mixture of the vinegar, sugar, salt, and ginger.
Chill in the marinade an hour or longer. (To carry salad to a picnic, take it in the marinade, perhaps in a vacuum bottle.)

Recipe Summary

Cuisine: 
Japanese
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable

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