Cucumber Salad

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This is yet another recipe from Nina Simmonds’ A Spoonful of Ginger (p. 185).
This combination of foods is uplifting to the spirit and may help to ease mild
depression.

1 ½ lb. cucumber (ideally Chinese, Kirby or pickling cucumbers)

Sweet and Sour Dressing (mixed together):
1 cup clear rice vinegar
1 cup sugar
1 tsp. Salt
1 ½ Tbsp. minced fresh ginger

Trim the ends of the cucumbers. Slice them lengthwise in half, then run the tines
of a fork several times down the length to create a slight decoration. Scoop out
the seeds with a spoon, and cut the cucumber halves into 3 inch sections. Cut
the sections, along the length, into almost paper-thin slices. Place in a bowl.
Add the sweet and sour dressing to the cucumbers. Toss lightly to coat the
cucumber slices. Cover with plastic wrap and refrigerate for 30 minutes. Serve
cold.