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 |
DRESSING
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