Recipe - Asian Cucumber Salad

2 Cucumbers; cut or sliced up (unpeeled,
unseeded)
2 teaspoon Soy sauce
2 tablespoon Rice vinegar
2 tablespoon Sugar
One fourth teaspoon Chili paste w/ garlic (find
in asian stores)
Salt to taste (yes; it does
need a bit)

Date: Tue, 20 Feb 1996 18:57:31 0800 (PST)

From: Crystalle Haynes crystall@po.EECS.Berkeley.EDU
Well, I did it again! I actually made up (well, sorta) a yummy recipe.
This was adapted from a recipe by Bruce Cost. It was origianlly called
Szechuan, but after I eliminated the oil, and some other stuff, it tasted
more Japanese to me, so I compromised and called it "Asian".

The chili paste adds a bit of zing, but this is not hot at all. Add more
if you like it spicy. Also, the original recipe calls for the cucumbers to
be peeled and seeded, but I am too lazy! I rather like it soupy, so seed
them if you don't like your salad so soupy...
:)

Toss together and serve. *Yummy*!!! :)

FATFREE DIGEST V96 #50

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.