On Wed, 19 Aug 2009 12:42:11 GMT, "James Silverton"
> wrote:

>There are a lot of Asian marinaded cucumber salads that are basically
>the same idea but may differ in detail. Here are two that I like. Note
>the use of grated fresh ginger.
>
>Cucumber salad ( Japanese) Sunomono
>This is enough for a whole cucumber, sliced thin.
>Salt to taste
>2 tabs sushi vinegar (sweetened rice vinegar)
>Marinate for 1 hour.
>Could use rice vinegar + sake or sherry + sugar If necessary.
>Another recipe adds grated ginger and that seems a good idea.
>Daikon and seaweed can also be used and another recipe uses the
>following marinade:
>3 tab vinegar
>1 tab soy
>1 tab sugar
>1 tab fish stock
>
>Cucumber salad (Thai)
>This is enough for a whole medium cucumber and is similar to the
>Japanese one.
>¼ tsp salt
>1 tab black vinegar (balsamic will do)
>2 tsp rice vinegar
>1 pinch sugar
>¼ tsp minced ginger
>Half peel cucumber length wise; in other words, with alternating white
>and green. Quarter lengthwise, remove seeds then flatten with cleaver
>blade. Cut in two lengthwise then into 1" pieces. Heap in bowl. Dissolve
>sugar in vinegar, pour over cucumber then sprinkle salt. Marinade 1 hour
>and serve sprinkled with ginger

Thanks for these! I've got one along those lines that includes ginger
syrup served with sesame seeds. I haven't made it yet but it sure
sounds tasty.

Lou