Japanese Cucumber Salad
Contributed by: News Canada
(NC) - Ontario Greenhouse Cucumbers go Asian in this restaurant-inspired, crisp and crunchy salad-perfect for a hot summer's day.
Ingredients:
- 1 Ontario Greenhouse Cucumber very thinly sliced
- 1/4 cup (50 mL) white vinegar
- 2 tbsp (25 mL) granulated sugar
- 1 tbsp (15 mL) water
- 2 tsp (10 mL) soy sauce
- 1/4 tsp (1 mL) finely shredded gingerroot
Directions:
Very thinly slice cucumber; place in medium bowl.
Blend together vinegar, sugar, water, soy sauce and gingerroot. Pour over cucumber; stir well
to coat.
Chill for 15 min. Drain well, then squeeze dry.
Sprinkle with chopped fresh parsley to serve.
Tip:
Cover and refrigerate drained dressing. Toss a little of the dressing with
shredded cabbage and carrot for a delightful slaw.
Serving Size: Makes about 1 2/3 cups (400 mL)
