Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSalads And Dressings - Cucumber - Japanese Cucumber Salad
Famous Authors (View All Authors)
Salads And Dressings - Cucumber -  Japanese Cucumber Salad Post by :catwoman1459 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2745

Click below to download : Salads And Dressings - Cucumber - Japanese Cucumber Salad (Format : PDF)

Salads And Dressings - Cucumber - Japanese Cucumber Salad

6 cucumbers
1 cup rice vinegar
1/2 cup sugar
2 teaspoons fresh grated ginger
1 teaspoon sesame oil
1 small bunch dry vermicelli or bean threads
1 carrot, shredded
imitation crab, cut into thirds, shredded 4 pieces


Peel most of skin from cucumbers. Slice lengthwise and remove seeds. Slice into 1/8 inch slices. Salt cucumbers generously. Put in colander so water from cucumbers can drain, about 10 minutes.

Take a handful of cucumbers and squeeze juice out of the cucumbers with both hands. Repeat this procedure with the rest of the cucumbers.

Combine rice vinegar, sugar, ginger and sesame oil. Set aside. Pour boiling water over bean threads, stir, and let sit until tender, about 5 minutes. Then rinse and drain in colander. Put bean threads on cutting board, and cut into smaller pieces. Combine all ingredients together. Refrigerate for at least one day for best flavor. Serves 15-20.
If you like this book please share to your friends :
NEXT BOOKS

Salads And Dressings - Cucumber -  Mexican Cucumber Salad Salads And Dressings - Cucumber - Mexican Cucumber Salad

Salads And Dressings - Cucumber -  Mexican Cucumber Salad
1 medium cucumber, chopped 1 (8.75 ounce) can whole kernel corn, drained 1 (16 ounce) can stewed tomatoes, drained and sliced 1 green bell pepper, chopped 1 red bell pepper, chopped 2 tablespoons red wine vinegar 1 tablespoon crushed red pepper flakes 1/2 teaspoon garlic, minced 1/2 teaspoon cumin 1/4 teaspoon dried cilantro 1/4 teaspoon salt 1/8 teaspoon ground black pepper In a large bowl, toss together the cucumber, corn, tomatoes, green bell pepper, red bell pepper, and red wine vinegar. Season with crushed red pepper flakes, garlic, cumin, cilantro, salt, and black pepper. Cover, and chill at least 30 minutes
PREVIOUS BOOKS

Salads And Dressings - Cucumber -  Hungarian Cucumber Salad Salads And Dressings - Cucumber - Hungarian Cucumber Salad

Salads And Dressings - Cucumber -  Hungarian Cucumber Salad
Dressing: 1/3 cup white vinegar 3 tablespoons water 2 tablespoons sugar Salad: 6 large cucumbers, peeled and sliced very thin 1/2 cup minced green onion 2 teaspoons dried dill weed salt to taste In glass jar with tight fitting lid, stir together vinegar, water and sugar until sugar is dissolved. In large bowl, place salad ingredients. Just before serving, drain salad thoroughly and add vinaigrette to taste. Serves 12.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT