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Cucumber-Ginger Salad | Cook's Country

Date Added: 5/6/2021    Source: www.cookscountry.com

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Ingredients
  • INGREDIENTS 1 (1-inch) piece ginger, peeled 1 (12- to 16-ounce) English cucumber, halved lengthwise and sliced thin crosswise 1/4 cup cider vinegar 3 tablespoons packed brown sugar 3 tablespoons soy sauce 2 tablespoons extra-virgin olive oil 1 tablespoon toasted sesame oil 2 teaspoons table salt 1/2 teaspoon red pepper flakes * BEFORE YOU BEGIN
  • INGREDIENTS 1 (1-inch) piece ginger, peeled 1 (12- to 16-ounce) English cucumber, halved lengthwise and sliced thin crosswise 1/4 cup cider vinegar 3 tablespoons packed brown sugar 3 tablespoons soy sauce 2 tablespoons extra-virgin olive oil 1 tablespoon toasted sesame oil 2 teaspoons table salt 1/2 teaspoon red pepper flakes * BEFORE YOU BEGIN
  • This salad is best served as an assertive side dish to fish or chicken, but it is equally good as a garnish for a bowl of noodles or as a condiment on a sandwich. This recipe can easily be doubled. The salad can be refrigerated for up to three days.
  • 1 INSTRUCTIONS
  • Slice ginger crosswise into thin coins. Stack coins 4 high and slice into thin matchsticks.
  • 2 Toss cucumber, vinegar, sugar, soy sauce, olive oil, sesame oil, salt, pepper flakes, and ginger in bowl until thoroughly combined. Let sit for 1 hour for flavors to meld, stirring occasionally. Serve using slotted spoon. (Salad can be strained from dressing before serving, if desired, but is best stored in dressing.)
  • 2 Toss cucumber, vinegar, sugar, soy sauce, olive oil, sesame oil, salt, pepper flakes, and ginger in bowl until thoroughly combined. Let sit for 1 hour for flavors to meld, stirring occasionally. Serve using slotted spoon. (Salad can be strained from dressing before serving, if desired, but is best stored in dressing.)

View the full recipe at cookscountry.com

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