For every 500ml (approx. 2 cups) cucumber cut into 5mm thick matchsticks
15ml very finely grated fresh ginger (paste)
25ml rice wine vinegar
Mix the vinegar and ginger in a large zip-lock bag (easier to marinate the cucumber) or in a glass or porcelain bowl, add the cucumber and toss it lightly in the dressing. If in the zip-lock bag, lay it flat and shake it occasionally
Refrigerate until required
Delicious with any Asian food
For a variation add finely chopped mint or coriander
COOK’S TIP: If you have any left over, liquidise it for the most refreshing drink ever!