Pickled Cucumber Salad

Simple, Tangy, Healthy Goodness. So easy, a mom of 4 can do it..... ;-)
Goes great as a side with any Asian dish, or just as a simple snack. I swear to you, my 11 month old,  3, 5 and 15year olds ate this willingly!


Isn't it pretty?!

You Will Need:

4 medium (English) cucumbers (unwaxed is best)

1/2 to 3/4 cup shredded red cabbage

2 tsp sea salt

1 cup white vinegar or rice vinegar

1/2 cup raw sugar (demerara, turbinado, or other)

4 tsp minced gingerroot

4 tsp sesame seeds

Putting it all together:

Wash cucumbers & pare lengthwise in 1/2" strips, leaving every other strip of green skin on.  Cut into halves lengthwise and remove seeds, if any; slice thinly. I used the thin slicer attachment on my KitchenAid mixer. 

Put in bowl and add about 3/4 shredded red cabbage & salt.  Mix well and let stand 1 hour.  Squeeze out excess moisture.  Mix vinegar, sugar, & gingerroot in small bowl & bring to boil.  Let sit to come to room temp while cucumbers finish.  After 1 hour, strain out gingerroot and vinegar mixture and pour over cucumbers; add sesame seeds and chill in refrigerator in covered container.  Best made a day or two in advance so the flavors can intensify.

 

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