Crunchy Asian Cucumbers

As a prelude to the meal at a fancy Asian restaurant, the waitress brought out a little dish of crunchy marinated cucumbers. To our surprise, they were so tasty -- crunchy, sweet and savory -- that everyone at the table loved them, and we ordered more. Took me some experimenting but I approximated the recipe and I honestly like these even better!

Low cal and nutritious, easy and delicious these make a great little appetizer to bring to any party or covered dish dinner, but I often use them as a super-quick salad to add to meals at home.

Crunchy Asian Cucumbers

6 mini cucumbers (they are much crunchier than the big ones, so good!) unpeeled, sliced 1/4 inch. I found them at Sam's Club this week.

Dressing:

2 T. Lite Soy Sauce

Vinegar 1/4 cup (Rice, white or red wine vinegar all work well)

1 T. olive oil

1 T. sesame oil (essential)

1 - 2 T. sugar (depending on how sweet you like them, I go with 2 T.)

salt and pepper to taste

Toss the cucumbers in the marinade and let them absorb flavors for at least 15 minutes at room temp before serving. Sprinkle 1 T. sesame seed over all.