Kiyuri Namasu (Cucumber Salad)
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photo by januarybride
![photo by Ann Cecile](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/27/87/29/picvNFftA.jpg)
![photo by JustJanS](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/27/87/29/picpdi5cQ.jpg)
![photo by Leggy Peggy](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/27/87/29/picgyiMM5.jpg)
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- Ready In:
- 25mins
- Ingredients:
- 5
- Serves:
-
6-8
ingredients
- 3 cups very thinly sliced cucumbers
- 1⁄2 teaspoon salt
- 1 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
- 1⁄2 cup white wine vinegar
- 2 tablespoons sugar
directions
- Partly peel cucumbers leaving strips of green, and slice very thin.
- Add salt to cucumbers and let stand for 15 minutes.
- Combine remaining ingredients.
- Press excess liquid from cucumbers and add to sauce. Mix well.
- Add cucumbers to sauce.
- Chill and serve as a relish or salad.
Questions & Replies
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Reviews
-
I really like this recipe. When I first made it I thought it was so-so, but after letting it marinate for 5-6 hours the flavours melded together. I thought that I had enough white wine vinegar, but I was a little short of the 1/2 cup, but I don't think that it hurt the recipe. I did use a mandolin to get the slices paper thin and liked seeing the white and green flecks in the bowl. Thanks for posting a refreshing salad.
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OK, so after reading Leggy Peggy's review, I just had to try this. . .and I was not disappointed. LOVED IT! I used my mandolin to get these cut super thin. Love that this recipe doesn't use oil too. Perfection of flavor. The only change I made was to use half sugar and half Splenda which worked great. THANKS for a keeper of a recipe!
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