Japanese cucumber salad

Yield: 1 Servings

Measure Ingredient
2 \N Japanese cucumbers
7 tablespoons White vinegar
3 tablespoons Sugar
½ tablespoon Soy sauce
½ tablespoon Grated ginger
1 pinch MSG (optional)
\N \N Salt


1. Slice cucumbers as thin as possible 2. Place them in a bowl with 2 T salt and let stand 1 hour.

3.Meanwhile, bring all the other ingredients to a boil, except ginger.Let cool.

4. Wash the salt off the cucumbers and squeeze the liquid out.

5. Pour dressing on cucumbers and stir in the grated ginger.

Note: you may add cooked shrimp to this salad.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@...> on Jul 15, 1997

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