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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)


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