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Vinegared Cucumber Salad Recipe

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

Julia Clark
Added: Tuesday, December 13, 2005


2 cucumbers, peeled and seeded
Sauce: 1 cup rice vinegar
1 cup dashi (see above - use instant and follow box instruction)
4 tbsps. dark soy sauce
2 tbsps. sugar

Cut cucumbers into paper-thin slices (or use food processor).
Sprinkle with moderate amount of salt.
Knead about 1 minute.
A fair amount of water will be given off. (discard water!)
Transfer cucumber to a medium-sized mixing bowl. Do not wash.

In a medium-sized saucepan combine all the ingredients fo the sauce and bring just to a simmer. Force-cool by pouring hot sauce into a metal bowl and twirling that bowl in a larger one filled with water and ice cubes.

To assemble and serve: Pour slightly more than half the sauce over the salted cucumber. Gently squeeze cucumber with your hands.
Pour off excess sauce from the cucumber and discard.
finally, pour remaining sauce over the cucumber.
If you add sauce to cucumber only once, the mixture becomes watery.
Tansfer small mounts of cucumber drenched with sauce to small individual dishes. Serve at room temperature.




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