Yield: 4 Servings
|2||Cucumbers; sliced (unpeeled, unseeded)|
|2 teaspoons||Soy sauce|
|2 tablespoons||Rice vinegar|
|¼ 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@...> 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, .