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Ingredients
- FOR THE GINGER DRESSING
- 1 lemongrass stalk
- 1/4 cup extra virgin olive oil
- 2 tablespoons Japanese brown rice vinegar (we actually used mirin)
- 1 teaspoon sugar
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon tamari or soy sauce
- FOR THE CUCUMBER RIBBONS
- 1 large European or hothouse cucumber
Preparation
Step 1
PREPARE THE LEMONGRASS GINGER DRESSING
Trim the ends of the lemongrass, remove and discard the outer layers, and mince the pale heart. Place the minced lemongrass in a small jar, add oil, vinegar, sugar, ginger and tamari. Cover and shake to blend. Taste for seasoning.
PREPARE THE CUCUMBER RIBBONS
Peel the cucumber, and use a vegetable peeler or mandoline to slice it lengthwise into thin ribbons. Place the ribbons in a small bowl and drizzle geenrously with the ginger dressing (the complete recipe reserves some dressing for an accompanying herb salad).
Toss to evenly coat the cucumbers with dressing