When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Archive for July 1st, 2010




Cucumber Salad

This is a very simple and easy to make side dish or salad.  It can be served with all types of main dishes. This holiday weekend, try serving the cucumbers with hamburgers, BBQ pork ribs or grilled chicken. My daughter makes this dish often for her family. It’s the only way she can get my grandson to eat his vegetables these days!


1 whole fresh English cucumber (about 12 oz. to 14 oz.)
1½ tablespoons white vinegar
1 tablespoon soy sauce (Kikkoman brand)
2 teaspoons sugar
1 teaspoon sesame oil
½ teaspoon salt
½ teaspoon red hot chili oil

Wash and trim the ends of the cucumber. Do not peel the skin. Cut the cucumber lengthwise in half. Slice crosswise into ¼ inch thin pieces. Place the sliced cucumbers into a medium size bowl. Add the white vinegar, soy sauce, sugar, sesame oil, salt and chili oil. Mix all the ingredients together thoroughly. Cover and chill in the refrigerator for at least 10 minutes before serving.

Makes 4 servings as a side dish.
Preparation time: 5 minutes

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