Yield: 6 servings
|\N \N||Stephen Ceideburg|
From the "Japanese Country Cookbook, " by Russ Rudsinski.
Peel cucumber and slice as thinly as possible. Salt and let macerate for 15 to 30 minutes. Drain and squeeze dry in a kitchen towel.
Combine with vinegar and sugar in serving bowl.
PER SERVING: 10 calories, 0 g protein, 2 g carbohydrate, 0 g fat, 0 mg cholesterol, 8 mg sodium, 0 g fiber.
Karola Saekel writing in the San Francisco Chronicle, 7/14/93.