Liang Pan Huang Kua
(Cucumber Salad with Spicy Dressing)
"I substituted a jalapeño in place of the Tabasco because I prefer the taste of the jalapeño. A Chinese restaurant in Chicago always made theirs with onion and jalapeño. I also add about 1/2 an onion, thinly sliced with the jalapeño and cucumber." Recipe by Pat Pall, submitted by her friend, Dawn McPherson.
2 medium cucumbers
1 teaspoon soy sauce
1 tablespoon white vinegar
1 tablespoons granulated sugar
2 teaspoons sesame seed oil
1/4 teaspoon Tabasco
1/2 teaspoon salt
- Peel cucumbers and cut lengthwise in half. With a teaspoon scrape out the seeds, leaving hollow boat-like shells. Cut into 1/4 inch half round slices. Start at the top and work down.
- In a glass bowl, mix soy sauce, vinegar, sugar, sesame seed oil, Tabasco and salt together.
- Add the cucumber to the bowl with the dressing and toss to coat everything. Cover and chill thoroughly. Toss again to coat before serving.
Makes 4 to 6 servings.