| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Cucumbers; peeled |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Honey |
| 1 |
tb |
Rice vinegar |
| 1 |
ts |
Toasted sesame oil |
INSTRUCTIONS
DRESSING
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 4-6.
Posted to EAT-L Digest by Pam & KerryAnn Cobb <priss@KSINC.NET> on Feb 21,
1998
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