Yield: 1 Servings
|2 \N||Japanese cucumbers|
|7 tablespoons||White vinegar|
|½ tablespoon||Soy sauce|
|½ tablespoon||Grated ginger|
|1 pinch||MSG (optional)|
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