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Categories: Appetizers, Vegetarian

Creamy Cucumber Slices With Ginger

Once relegated to stir-fries, fresh ginger has amazing versatility, adding pungent spice and punch to all sorts of dishes. Just consider this quick-roasted ginger chicken: After a harried workday, rub the chicken (rinsed and blotted dry) with the cut side ... Read more

Total time: 30 minutes plus 4 hours chilling | Serves 3 to 4
  • 1/2 cup minced onion
  • 1/2 cup light sour cream
  • 2 tablespoons white wine vinegar
  • 1 tablespoon minced ginger root
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • Freshly ground pepper
  • 4 pickling cucumbers, peeled, thinly sliced

Step 1Combine the onion, sour cream, vinegar, ginger, sugar, salt and pepper to taste in a bowl until well blended. Add the cucumbers. Stir until combined. Cover airtight and refrigerate at least 4 hours or up to 2 days.

Step 2To serve, toss the salad until well mixed. Drain off any excess liquid. Taste and adjust the seasoning. Serve chilled.

Each of 4 servings:
69 calories; 309 mg sodium; 12 mg cholesterol; 4 grams fat; 2 grams saturated fat; 8 grams carbohydrates; 1 gram protein; 0.81 gram fiber.
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