"These thinly-sliced marinated cucumbers make a refreshing addition to a salad, or a nice side dish for a barbecue. We think they 'd even be great on an open face sandwich on pumpernickel or rye bread."
Ingredients:
2 large cucumbers, peeled 1/3 cup rice vinegar 4 teaspoons white sugar | 1 teaspoon salt 1 1/2 teaspoons minced fresh ginger root |
Directions:
| 1. | Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices. |
| 2. | In a small bowl combine vinegar, sugar, salt and ginger. Mix well. Place cucumbers inside of the bowl, stir so that cucumbers are coated with the mixture. Refrigerate the bowl of cucumbers for at least 1 hour before serving. (I added some thin carrot shavings made with my vegetable peeler. The carrot tastes good with this dressing and adds a really nice touch of colour. I also added several drops of toasted sesame oil and a tiny bit of cracked pepper. Just before serving I added toasted sesame seeds.) |
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