sliced cucumbers with ume plum vinegar

June 26, 2013 • Nancy Wolfson-Moche

This simple crunchy cucumber salad was light and refreshing on a hot, muggy New York morning . Paired with a bowl of warm brown basmati rice, it was very satisfying.

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INgredients

1-2 Persian cucumbers, washed well

4-7 drops umeboshi plum vinegar

Process

Use a cutting board and a good, sharp knife to slice the cucumbers as paper-thin as possible. (I love this Japanese child’s knife by Misono)

Place the sliced cukes in a bowl and sprinkle a few drops of umeboshi plum vinegar on them. (I like traditional Ryujin ume vinegar).

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If you can, let the dish stand for at least ten minutes, up to an hour, so the cucumbers have time to pickle slightly.

The ume plum vinegar adds flavor and will make the cucumbers a bit more digestible.

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Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).