(Adapted from Mustards Grill Napa Valley Cookbook by Cindy Pawlcyn)
This refreshing salad goes well with shredded cabbage, rice noodles, and grilled chicken.
2 cucumbers cut in half, seeded, and sliced into ¼” half rounds
¼ teaspoon salt
1 large carrot, julienned
1 clove garlic, minced
1 tablespoon peeled and grated fresh ginger
1 tablespoon minced fresh mint or basil
2 scallions, sliced thinly
¼ cup rice vinegar
2 teaspoons sugar or honey
Sprinkle cucumber slices with salt and allow to sit for 20 minutes, then squeeze gently and drain Combine the cucumber, carrot, garlic, ginger, mint and scallions in a bowl. Combine the rice vinegar and sugar in a small saucepan, bring to a boil, stirring to dissolve sugar, remove from the heat and allow to cool. Pour the cooled vinegar over the vegetables and allow them to marinate at room temperature, tossing occasionally, until you are ready to serve the salad. This can be done up to 2 hours ahead of serving.