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  • 1 (about 9-inch) cucumber, peeled and thinly sliced
  • 3 green onions, thinly sliced
  • 1 1/2 tablespoons sugar
  • 1/4 teaspoon coarse salt
  • 3 tablespoons rice vinegar


  1. Combine cucumber and green onions in a medium bowl. Add sugar, salt and vinegar and mix gently with a large spoon. Cover and refrigerate overnight.
Recipe by Jean Kressy.

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The recipe was originally published as Asian Cucumber Salad on

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