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Japanese Vinegared Salad

Source of Recipe


From "Make It Easy, Make It Light"






List of Ingredients



• 1 large European or 2 regular cucumbers
  
• 1/4 tsp salt
  
• 1/2 cup rice vinegar
  
• 1-1/2 Tbsp sugar
  
• 1 Tbsp soy sauce
  
• Optional: 1/3 lb. small cooked shrimp
  
• Optional: red-leaf lettuce leaves
  






Instructions



1. Peel the cucumbers and cut in half lengthwise. Scoop out the seeds with a spoon. Slice thinly. Put into a colander and sprinkle with salt; let drain 20 minutes. Pat with paper towels to absorb some of the excess moisture, then put into a bowl.
   
   
2. Stir together the vinegar, sugar and soy sauce. Pour over the cucumbers and let marinate in the refrigerator at least 2 hours.
   
   
3. The cucumbers can be served as a pickle-type preparation or use for a salad. Drain, reserving the marinade. Combine the cucumbers and shrimp; mix with about 4 tablespoons of the marinade. Place lettuce leaves on individual plates and spoon the cucumber salad on top.
   
   Makes about 4 servings.