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Text File  |  1998-10-06  |  353b  |  9 lines
  1.      
  2. Combine in a small bowl:
  3.       1/4 cup rice vinegar
  4.       4 teaspoons sesame seeds, toasted
  5.       2 teaspoons superfine sugar
  6. Add and toss to coat:
  7.       1 large cucumber, scrubbed or peeled if waxed, halved crosswise, and cut into thin strips or thinly sliced crosswise
  8. Cover and refrigerate until the salad is cold, about 1 hour. Serve.
  9.