Gingered Cucumbers
Excellent served with grilled meat or poultry .

Servings: 4

4 kirby cucumbers
2 teaspoons Kosher salt
1 1" piece fresh ginger, peeled
1 tablespoon sugar
1 1/2 tablespoons rice wine vinegar
1 teaspoon sesame oil
2 garlic cloves, roughly chopped

Cut cucumbers into irregular chunks about 2" long and 1/4" thick. Transfer cucumber slices to a medium bowl, sprinkle with 2 tsp. of kosher salt, mix, and set aside at room temperature to extract excess liquid and let them soften, about 1 hour.

Meanwhile, julienne ginger; transfer to a medium bowl and set aside.

Drain and gently squeeze cucumbers to extract more liquid, then pat dry with a towel. Add cucumbers to the bowl of ginger along with sugar, vinegar, sesame oil, and garlic. Toss to combine and add more kosher salt if desired when tasted.

Let rest at room temperature for at least 15 minutes before serving to allow the flavors to come together.

Per Serving: 47 Calories; 1g Fat (23.8% calories from fat); trace Saturated Fat; 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 944mg Sodium. Exchanges: 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

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