This is a very light salad. The dressing is reminiscent of the cucumber
salads served in many Japanese restaurants.
Recipe By : Craig Claiborne - The New New York Times Cookbook
1/2 cup water -- cold
1/2 cup white vinegar
1 slice ginger root -- crushed
3 1/2 tablespoons sugar
3 teaspoons salt
1 each yellow onion -- thinly sliced
5 cups cabbage -- thinly sliced
1 cup carrot -- finely shredded
2 cups cucumber -- thinly sliced
In salad bowl combine first five ingredients. Add vegetables. Toss
thoroughly and refrigerate at least one hour.
Dan's notes: simple but good. Not great. It's just a salad of thinly sliced things with a vinegary dressing. Still, not bad.