Japanese Cucumber Salad |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 to 6 | 4 hours in advance | ||||||||
| INGREDIENTS: | ||
| 2 large cucumbers | 1/3 cup white vinegar | 4 teaspoons sugar |
| 1 teaspoon salt | 1/2 teaspoon monosodium glutamate (optional) | 2 slices fresh ginger, finely chopped or silvered |
| 1 | Cut cucumbers in half lengthwise and remove any large seeds. Slice crosswise into very thin slices. Marinate in a mixture of the vinegar, sugar, salt, monosodium glutamate, and ginger. Chill in the marinade an hour or longer. (If salad is to be carried to a picnic, take it in the marinade, perhaps in a vacuum bottle.) |