Title: Pepper & cucumber salad
 Categories: Salads, Vegetables, China, Update
      Yield: 1 Servings
 
MMMMM---------------------YIELD: 4 SERVINGS--------------------------
      2 lg Cucumbers (abt. 2 lbs.)
      1 ts Salt
  2 1/2 ts Sugar
  1 1/2 ea Tb White vinegar
  1 1/2 ts Sesame oil
    1/2 c  Sweet red peppers; julienned
           Peel, wash and dry
           -cucumbers.  Cut in half
 
  lengthwise and remove seeds with a spoon or a grapefruit knife. Slice
  into 1/4-inch pieces. In a bowl, thoroughly mix the cucumber slices
  with the salt and allow to rest for 1 hour (this will remove excess
  water from the cucumbers). Drain off water and add sugar, white
  vinegar and sesame oil. Mix well.  Add julienned peppers and toss
  together. Allow to marinate, covered and refrigerated overnight.
  Serve cold. Adapted "From the Earth: Chinese Vegetarian Cooking" by
  Eileen Yin-Fei. Per serving: 58.8 cal, 2 g fat, 0 mg chol, 538 g sod.
  ++++-