Cucumber salad with soy and ginger from How to Cook Everything Vegetarian (10th Anniversary Edition): Simple Meatless Recipes for Great Food (page 49) by Mark Bittman

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Notes about this recipe

  • crandall57 on January 16, 2026

    We enjoyed the Korean version of this simple salad very much. I used Persian cucumbers.

  • joeljkp on March 27, 2022

    Good flavor, but the cucumber was swimming in dressing! I used supermarket cucumbers and the towel-wring method after salting, so it could be I compressed my cucumbers too much by doing that. Otherwise it was a satisfying side.

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