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Japanese Cucumber Salad Recipe

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This recipe for Japanese Cucumber Salad, by , is from The Carroll Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Craig Carroll
Added: Monday, September 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 Small Cucumbers
1/3 t. Salt
5 T. Rice Vinegar
2 T. Superfine Sugar
1/2 t. Soy Sauce

Directions:
Directions:
Score the skins of the cucumber length wise with a potato peeler. Slice the cucumber as fine as you can (wafer thin). Sprinkle salt over cucumber slices. Let stand 5 minutes until soft and watery. Rinse off the salt and squeeze thoroughly. Mix vinegar, soy, and sugar, making sure the sugar dissolves. Pour mixture over cucumber and let stand several minutes before serving.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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