Japanese Ginger Cucumber Salad
A bright, cool & crisp Japanese Ginger Cucumber Salad. Fresh & simple eats for laid back summer days.
- 2 cucumbers
- 3 tablespoon white wine vinegar
- 2 tablespoon sugar
- 1 teaspoon fresh ginger minced or grated
- 1/4 teaspoon kosher salt
Peel, seed and dice cucumbers. (To seed cucumbers - cut in half lengthwise and use spoon to scoop out seeds)
Slice cucumbers into a mixing bowl.
Toss with white wine vinegar, sugar, ginger & salt. Salad is best after chilled for a few hours but can be eaten immediately.
*Note* If you'd like, you can use an extra 1/4 teaspoon salt, mix with cucumbers and allow to drain for about half an hour in a colander over a bowl. Occasionally toss cucumbers around and press with a spatula or spoon to force out excess liquid.