Two Christmases ago, a very close friend gave me this recipe. She advised spreading the word. So I am.
| Prep Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 large English cucumber
- 1 cup shredded carrots
- 2 tablespoons rice wine vinegar
- 1 teaspoon white sugar
- ½ teaspoon minced fresh ginger
- ½ teaspoon salt
Instructions
- Peel cucumber and slice in half lengthwise. Scoop out the seeds and cut into 1/8-inch thick slices. Transfer to a medium bowl with carrots.
- Mix vinegar, sugar, ginger, and salt in a small bowl until well combined. Pour over cucumber-carrot mixture; toss to coat. Refrigerate for 1 to 2 hours before serving.