CHINESE SPICY CUCUMBER SALAD

           2 medium cucumbers                 2 tsp sesame oil
           1 tsp soy sauce                    ¼ tsp hot sauce
           1 tbsp rice wine vinegar           ½ tsp salt
           1 tbsp sugar                       

Peel the cucumbers. Halve lengthwise. Scrape the seeds from each half leaving boat like shells. Cut crosswise into ¼-inch slices.

In a small bowl, combine the soy sauce, vinegar, sugar, sesame oil, hot sauce, and salt. Mix well. Add the cucumber, and toss to coat thoroughly. Chill before serving.

Adapted from “Foods of the World: The Cooking of China” (1968). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!