Simple, Tangy, Healthy Goodness. So easy, a mom of 4 can do it..... ;-)
Goes great as a side with any Asian dish, or just as a simple snack. I swear to you, my 11 month old, 3, 5 and 15year olds ate this willingly!
Isn't it pretty?!
You Will Need:
4 medium (English) cucumbers (unwaxed is best)
1/2 to 3/4 cup shredded red cabbage
2 tsp sea salt
1 cup white vinegar or rice vinegar
1/2 cup raw sugar (demerara, turbinado, or other)
4 tsp minced gingerroot
4 tsp sesame seeds
Putting it all together:
Wash cucumbers & pare lengthwise in 1/2" strips, leaving every other strip of green skin on. Cut into halves lengthwise and remove seeds, if any; slice thinly. I used the thin slicer attachment on my KitchenAid mixer.
Put in bowl and add about 3/4 shredded red cabbage & salt. Mix well and let stand 1 hour. Squeeze out excess moisture. Mix vinegar, sugar, & gingerroot in small bowl & bring to boil. Let sit to come to room temp while cucumbers finish. After 1 hour, strain out gingerroot and vinegar mixture and pour over cucumbers; add sesame seeds and chill in refrigerator in covered container. Best made a day or two in advance so the flavors can intensify.