Cucumber-Scallion Salad
Recipe By : Japanese Country Cookbook
Serving Size : 4

1/2 Lb Cucumber -- * See Note
3 Scallions -- Chopped Fine
2 Tbsp Shoyu
1 Tbsp Sesame Oil -- + See Note
1 Tbsp Sugar
4 Tbsp Vinegar
Salt -- Optional
-Variations From Other Sources-
2 Tbsp Lemon Juice
More Sugar
1/2 Tsp Grated Ginger Root -- Or Sliced Thin
Lemon Peel -- Grated

Slice cucumbers as thinly as possible, crosswise or lengthwise. Combine all items and let stand for an hour or more to absorb dressing.

VARIATIONS
Add one or more of the ingredients listed.

* Original recipe calls for 'fresh baby pickles 2-3" long'.

+ Or heat 1 Tbsp Vegetable Oil and 1 Tbsp White Sesame Seeds until seeds are light brown. Cool and proceed as above.