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.

Recipe Ingredients:

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

Cooking Directions:

1. 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.
2. In a glass bowl, mix soy sauce, vinegar, sugar, sesame seed oil, Tabasco and salt together.
3. 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.