Asian Cucumber Salad
Ingredients:
- 3 cucumbers
- 1 teaspoon salt
- 3 tablespoons soy sauce
- 2 quarts rice wine vinegar
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 2 tablespoons scallions --finely chopped
- 1 tablespoon fresh ginger root --finely chopped
Preparation:
- Peel cucumbers.
- Slice thinly.
- Mix remaining ingredients and pour over cucumbers.
From Colander to Classroom
An Educational Experience
Cucumber - cucumis sativus
The cucumber is a widely cultivated plant in the gourd family. Since it has an enclosed seed and develops from a flower, the cucumber scientifically is classified as a fruit. Much like tomatoes and squash, however, their sour-bitter flavor contributes to cucumbers being perceived, prepared and eaten as vegetables.
The cucumber originated in India and has been cultivated for at least 3,000 years in Western Asia. It was probably introduced to other parts of Europe by the Romans. Records of cultivation appear in France in the 9th century, England in the 14th century and North America by the mid-16th century.
In the 1500s, European trappers, traders and explorers bartered for the products of Native American agriculture. The tribes of the Great Plains, Rocky Mountains and the Iroquois in the East all learned how to grow European vegetables from these Europeans.
Information adapted from:
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