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Recipe Name: Asian Cucumber Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

2 Cucumbers, sliced unpeeled
2 Teaspoon(s) Soy sauce
2 Tablespoon(s) Rice vinegar
2 Tablespoon(s) Sugar
1/4 Teaspoon(s) 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@po.EECS.Berkeley.EDU> 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,

Nutrition (calculated from recipe ingredients)
Calories: 27
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 88.9mg
Potassium: 58.5mg
Carbohydrates: 9.7g
Fiber: <1g
Sugar: 6.3g
Protein: <1g

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