This is a simple and delicious cucumber salad, suggested by Martha Stewart. If you can find them, use small cucumbers that look like zucchini; I found some organic ones from Mexico that were excellent. Unlike American cucumbers, they were not coated with wax, but I peeled them anyway. Cut slices about 2 mm thick.
In a bowl, mix about a half cup of rice vinegar with a tablespoon or more of sugar, depending on how sweet you want it. Peel a piece of fresh ginger root about the size of a large thumb and grate it with the finest grating surface on the usual rectangular grater, rejecting fibrous remains. Put the grated ginger in the vinegar and sugar mixture, then put in the cucumber slices and make sure they are covered in the liquid. Cover with plastic wrap and put in the refrigerator to marinate for several hours.
To serve, drain the cucumber slices well. They will appear limp, but will be remarkably crisp to the taste. This is a very good salad to accompany spicy dishes.
Composed by J. B. Calvert
Created 11 January 2004