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Print this Recipe    Cucumber 19

QUICK ORIENTAL CUCUMBER SALAD
(serves 1 or 2)

1/2 cucumber, sliced thinly
1/2 cup rice vinegar
1/2 tblsp brown sugar
1/2 tblsp water
1 tsp soy sauce
1 tsp sesame seeds
few drops of sesame oil

Put all of the above (except the cucumber) in a medium glass jar,
close it with a lid and shake. If you don't plan on eating the
salad right away, you can put the dressing in the fridge for a
while. It tastes better when it's been chilled for an hour or so.

When you're ready to serve, put the cucumbers in dishes or small
bowls, and pour the dressing over them. Fake crabmeat tastes good
in this dressing, too.

Note:

You need rice vinegar -- it won't taste right with any other kind
of vinegar. Also because I rarely use measuring cups, the proportions
in the recipe may be a little off -- you may have to taste the
dressing each time you add something. The end result should taste
sweet and somewhat vinegar-like, with a tint of sesame.

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