Japanese Cucumber And Ham Salad Recipe
Japanese Cucumber And Ham Salad is an easy to make recipe. Japanese Cucumber And Ham Salad makes for a great side dish and is a must try for all salad lovers. The ingredients are easily available, and the recipe is so simple that you would often like to make it.
Ingredients
| Lean cooked ham - 2 slices , just about 1/4 in thick | ||
| Sambai zu dressing - 1/2 cup | ||
| Ginger | 1 Tablespoon, finely grated | |
| Salt | 1 To taste | |
Directions
MAKING
1 Wash the cucumber.
2 Cut off the ends.
3 Take a handful of salt and rub it onto the skin all over, to preserve and enhance the green color.
4 Wipe the skin with a clean cloth.
5 Cut the cucumber lengthwise into quarters.
6 Using a curved vegetable knife or tip of a metal spoon, remove the seeds section and a thin layer of flesh beneath it.
7 Cut the remaining flesh and skin into even sized matchstick strips.
8 Shred the ham into even sized strips.
9 In a bowl, mix the strips along with the cucumber using your fingers briefly to avoid breaking up the strips.
10 Cover the bowl with plastic wrap.
11 Place in the refrigerator and chill.
12 In a bowl, stir grated ginger into the sambai zu dressing.
13 Sprinkle onto the ham and cucumber.
14 Cover and refrigerate for 1 hour.
SERVING
15 Serve chilled.
1 Wash the cucumber.
2 Cut off the ends.
3 Take a handful of salt and rub it onto the skin all over, to preserve and enhance the green color.
4 Wipe the skin with a clean cloth.
5 Cut the cucumber lengthwise into quarters.
6 Using a curved vegetable knife or tip of a metal spoon, remove the seeds section and a thin layer of flesh beneath it.
7 Cut the remaining flesh and skin into even sized matchstick strips.
8 Shred the ham into even sized strips.
9 In a bowl, mix the strips along with the cucumber using your fingers briefly to avoid breaking up the strips.
10 Cover the bowl with plastic wrap.
11 Place in the refrigerator and chill.
12 In a bowl, stir grated ginger into the sambai zu dressing.
13 Sprinkle onto the ham and cucumber.
14 Cover and refrigerate for 1 hour.
SERVING
15 Serve chilled.
Chef
