Instructions: * Note: Ginger root has a knobby appearance and tan skin. It should feel firm to the touch, without a wrinkled or dry-looking surface, and have a fresh, spicy fragrance. Buy judiciously (its easy enough to snap off a knob if thats all you need), as it keeps only a week. Store it, unwrapped, in the refrigerator vegetable drawer.

Combine the onion, sour cream, vinegar, ginger, sugar, salt and pepper to taste in a bowl until well blended. Add the cucumbers. Stir until combined. Cover airtight and refrigerate at least 4 hours or up to 2 days.

To serve, toss the salad until well mixed. Drain off any excess liquid. Taste and adjust the seasoning. Serve chilled.

This recipe yields 3 to 4 servings.

NOTES :

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.