Seed the cucumbers by slicing them in half lengthwise, then scooping out the seeds with a teaspoon. Discard the seeds. The salad dressing will become too watery if they are left in. Cut the cucumbers into thin slices. Whisk together the dressing ingredients. Toss the cucumbers in the dressing, coating them well. Refrigerate the salad before serving. This salad improves with a few hours rest and is still excellent the next day. Serves 4-6. Posted to EAT-L Digest by Pam & KerryAnn Cobb <priss@KSINC.NET> on Feb 21, 1998
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