Asian Cucumber Salad
- 1/4 cup rice vinegar
- 1 1/2 teaspoons grated ginger root
- salt and pepper to taste
- 2 tablespoons honey
- 3/4 teaspoon sesame oil
- 1 gourmet seedless cucumber, thinly sliced, not pared
- 4 green onions, thinly sliced
- 6 red radishes, thinly sliced
- 2 teaspoons sesame seeds, toasted
- 8 ounces lump crabmeat or cooked and peeled shrimp, optional
Make dressing by combining the rice vinegar, ginger root, salt, pepper, honey, and sesame oil. Add the cucumber, green onions and radishes. Toss ingredients and allow to stand in refrigerator 10 minutes for flavors to blend. Divide salad among bowls and garnish each with toasted sesame seeds. NOTE: If using crab or shrimp, it should be added to salad just before serving.
Serves 8
First-Place Prize – Submitted by Frances Dietz, York