Serves: 4
Total Calories: 64

1 tablespoon sugar
1 tablespoon rice vinegar or white wine vinegar
2 teaspoons vegetable oil
2 teaspoons soy sauce
1 1/4 teaspoons chili powder
1 garlic medium, crushed
2 cucumbers medium
1/4 cup green onion sliced
1/4 cup sesame seeds toasted
Tomato rose (optional)
Parsley sprig (optional)

In a 1 1/2 -quart bowl, combine sugar, vinegar, oil, soy sauce, chili powder and garlic until well blended.

Peel cucumbers if skin is tough and cut cucumbers in half lengthwise. With a melon baller or small spoon, scoop out seeds. Cut into 1/4 -inch thick slices. (You should have about 2 1/4 cups.) Add to dressing and stir until well coated. Cover and chill at least 2 hours.

Just before serving, remove garlic and stir in green onions and sesame seeds. Garnish with tomato rose and parsley.

*To toast seeds, place in a pie plate. Bake in a preheated 350° oven for 8 to 10 minutes or until golden brown cool.

Nutritional Facts:

Serves: 4
Total Calories: 64
Calories from Fat: 20

More Recipes from the Customers' Cookbook Cookbook:
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Chicken Salad
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