Acar

This is a very light salad. The dressing is reminiscent of the cucumber
salads served in many Japanese restaurants.

Recipe By : Craig Claiborne - The New New York Times Cookbook

1/2 cup water – cold
1/2 cup white vinegar
1 slice ginger root – crushed
3 1/2 tablespoons sugar
3 teaspoons salt
1 each yellow onion – thinly sliced
5 cups cabbage – thinly sliced
1 cup carrot – finely shredded
2 cups cucumber – thinly sliced

In salad bowl combine first five ingredients. Add vegetables. Toss
thoroughly and refrigerate at least one hour.

Dan’s notes: simple but good. Not great. It’s just a salad of thinly sliced things with a vinegary dressing. Still, not bad.