I love cucumber salad when Surferman takes me for sushi. From lots of recipes, I've developed this one to make and enjoy at home. It's crunchy, refreshing and a great way to get an extra serving of vegetables into your day.
Pickled Cucumber Salad
cucumber washed and sliced thin
carrots washed and sliced thin (optional)
radishes washed and sliced thin (optional)
daikon radish washed and sliced thin (optional)
I always make a huge batch. My family loves it and we happily eat it all week.
3/4 cup rice wine vinegar
1/4 c. fish sauce
1 tsp grated giner
1 tsp chopped garlic
2 tsp brown sugar
These are the ingredients you might not have on hand. I buy the Fish Sauce in the "oriental section" at the grocery store. It is a thin brown liquid. I understand it's made from dried fish, which doesn't sound super appealing, but give it a chance. It has a salty taste and is really the magic ingredient in this salad. The Ginger paste comes from the produce department. It's refrigerated. You can grate fresh ginger instead. The paste is soooo easy though.
Slice the vegetables into a plastic or glass container. I use a hand-held mandolin to slice the veggies thin. Use cucumbers and add the other vegetables as available.
I scrub the vegetables well, but don't remove any of the peels.
Mix dressing ingredients together and pour over vegetables. Stir well and let sit (the longer the better) before serving.