CW Florida Quarantine Cookbook

Lynda Smith | Tampa Asian Cucumber Salad

Peel a cucumber and split it lengthwise. Scoop out seeds if desired. Slice as thinly as possible. In a bowl, sprinkle cucumber with lemon juice, add sugar and toss. Add soy sauce, water and rice wine vinegar and toss again. Cover and refrigerate for 30 minutes. Preparation 1 Cucumber ½ c. Rice Wine Vinegar 1 Tbl. Soy sauce 1 Tbl. Lemon juice 1 tsp, Sugar ¼ c. Water Pinch of dried ginger ½ tsp. chopped shallots or onion (optional) Ingredients

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