| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
Condiments , Salads, Vegan, Vegetables, Vegetarian |
6 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Chinese cucumbers; or Kirby or pickling cucumbers or English cucumbers |
| 1 |
c |
Rice vinegar |
| 1 |
c |
Sugar |
| 1 |
ts |
Salt |
| 1 1/2 |
tb |
Minced fresh ginger |
INSTRUCTIONS
SWEET AND SOUR DRESSING
Slice the cucumbers in half, lengthwise. Then run the tines of a fork down
the length several times to create a decoration. Scoop out the seeds, and
cut the cucumber halves into 3-inch sections. Cut the sections, along the
length, into almost paper-thin slices. Place in a bowl.
Mix together the dressing ingredients.
Add the dressing to the cucumbers. Toss lightly to coat the cucumber
slices. Cover with plastic wrap and refrigerate for 30 minutes. Serve cold.
Per serving: 150 Calories; less than one gram Fat (1% calories from fat);
1g Protein; 39g Carbohydrate; 0mg Cholesterol; 358mg Sodium Food Exchanges:
1/2 Vegetable; 2 Fruit; 2 1/2 Other Carbohydrates
NOTES : Because of their coolish nature, cucumbers are especially ppularin
the summer since they dissipate heat. They are also considered to have
diuretic and laxative effects. to soothe a scratchy throat or laryngitis,
drink some cucumber soup. According to Dr. Chun-Han Zhu, the bitter end of
the cucumber contains cucurbitacin C and is helpful in treating cancer.
Recipe by: A Spoonful of Ginger, Nina Simonds pg 185
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Jul 9,
1999, converted by MM_Buster v2.0l.
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