Oriental Cucumber Salad
|Baby cucumber||10 , sliced in very thin rounds (About 3 Inches Long)|
|Green onions||1 Bunch (100 gm), finely chopped (Tops Only)|
|Toasted sesame seed||2 Teaspoon|
|White distilled vinegar||1⁄2 Cup (8 tbs)|
|Sesame oil||1⁄2 Teaspoon|
|Light soy sauce||5 Tablespoon|
Arrange cucumber and onion in a shallow glass dish.
Shake remaining ingredients except salad greens in a covered jar; pour over the vegetables.
Refrigerate for 2 hours, stirring occasionally.
Drain cucumber and onion; marinade can be strained and refrigerated for use again.
Serve salad on lettuce or other salad greens.