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Nutrition Facts
Serving Size 1 (186g) Recipe makes 2 servings
Calories 43
Calories from Fat 1		(3%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 585mg		24%
Potassium 223mg		6%
Total Carbohydrate 9.8g		3%
	Dietary Fiber 0.8g	3%
	Sugars 6.7g
Protein 1.0g		1%
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Japanese Vinegared Cucumbers

Recipe #43101 | 1¼ hours | 10 min prep | add private note

⁽²⁶⁾ RATE IT NOW Print Recipe

By: taylortwo
Oct 14, 2002

This is in response to a request. It is from "The Complete Asian Cookbook" by Charmaine Solomon. It does require that it marinates a while before serving. There is no real cook time involved.

SERVES 2 (change servings and units)

Ingredients

1 green cucumber
3 tablespoons mild vinegar (rice vinegar)
1 tablespoon water
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon finely grated fresh ginger

Directions

1
Peel and slice in half lengthwise and remove seeds.
2
Cut into thin slices.
3
Combine all other ingredients and marinate cucumber in the seasonings for at least 1 hour.
4
Serve as a side salad or relish.

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Featured Reviews for This Recipe

From: littlemafia

On Oct 15, 2009

Refreshing!

0 people found this review helpful

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From: Chef #1215056

On Mar 25, 2009

Excellent! and easy to prepare.

0 people found this review helpful

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From: justcallmetoni

On Oct 27, 2004

Have always been a fan of cucumbers with rice vinegar, but the ginger creates a whole new element. I picked at my bowl over the course of 3 hours and would definitely say that marinating time should be between one and two hours.

9 people found this review helpful

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From: katie in the UP

On Sep 12, 2005

I shredded my cukes, added a little crushed red chili flakes and loved it! The ginger flavor goes well with the Sesame chicken I made. Thank you! Great flavors.

5 people found this review helpful

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Read all 26 reviews