Recipe - Chinese Cucumber Salad

2 Cucumbers; peeled

DRESSING
1 tablespoon Soy sauce
1 tablespoon Honey
1 tablespoon Rice vinegar
1 teaspoon Toasted sesame oil

Seed the cucumbers by slicing them in half lengthwise, then scooping out
the seeds with a teaspoon. Discard the seeds. The salad dressing will
become too watery if they are left in. Cut the cucumbers into thin slices.
Whisk together the dressing ingredients. Toss the cucumbers in the
dressing, coating them well. Refrigerate the salad before serving. This
salad improves with a few hours rest and is still excellent the next day.
Serves 46.

Posted to EATL Digest by Pam & KerryAnn Cobb priss@KSINC.NET on Feb 21,
1998