Cucumber Salad

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Credit: Gregory Gourdet, Chef, Departure Restaurant and Lounge, Portland, Oregon
The National Culinary Review, October 2015


2 lbs. Japanese or pickling cucumbers, thinly sliced
5 oz. shallots, thinly sliced
ΒΌ oz. Thai chili, thinly sliced
2 oz. ginger, finely julienned
3 cups rice wine vinegar
2 cups sugar
2 T. salt


In large bowl, combine cucumber, shallot, chili, ginger, vinegar, sugar and salt. Mix well to dissolve sugar. Transfer to smaller container. Cover; refrigerate at least 2 hours or overnight.


6 servings


Salad, The National Culinary Review, Vegetarian

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