"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Cucumber Salad Recipe

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This recipe for Cucumber Salad, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wanda Glover-Toledo Zoo
Added: Tuesday, July 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups cucumbers, cut in half lengthwise, seeded and chopped
1 cup sweet red pepper, chopped
1/2 cup carrots, grated or finely diced
1/4 cup scallions or red onion, finely chopped
2 tsp fresh ginger, peeled and minced
1 clove garlic, finely chopped

Directions:
Directions:
About 16 Szechuan peppercorns, crushed (from Chinese food section) optional 1/2 cup water 1/4 cup white vinegar. Combine all vegetables with ginger, garlic and crushed peppercorns in a medium or large bowl. Dissolve sugar in water; add vinegar and stir well. Pour over vegetables and mix thoroughly.

Cover and refrigerate at least 30 minutes before serving. Best if prepared a day ahead.

 

 

 

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