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Creamy Cucumber Slices With Ginger Recipe

by Global Cookbook

Ingredients

1/2 c. chopped onion 1/2 c. light lowfat sour cream 2 Tbsp. white wine vinegar 1 Tbsp. chopped ginger root see * Note

1 Tbsp. sugar 1/2 tsp salt Freshly-grnd black pepper to taste 4 x pickling cucumbers peeled, and thinly sliced

Directions

1. Note: Ginger root has a knobby appearance and tan skin. It should feel hard to the touch, without a wrinkled or possibly dry-looking surface, and have a fresh, spicy fragrance. Buy judiciously (it's easy sufficient to snap off a knob if which's all you need), as it keeps only a week. Store it, unwrapped, in the refrigerator vegetable drawer.
2. Combine the onion, lowfat sour cream, vinegar, ginger, sugar, salt and pepper to taste in a bowl till well blended. Add in the cucumbers. Stir till combined. Cover airtight and chill at least 4 hrs or possibly up to 2 days.
3. To serve, toss the salad till well mixed. Drain off any excess liquid. Taste and adjust the seasoning. Serve chilled.
4. This recipe yields 3 to 4 servings.
5. NOTES :

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