Cookin’ with Carolyn Sesame Cucumber Salad

Sesame Cucumber Salad

1 Tbsp. sugar
1 Tbsp. cornstarch
1/2 tsp. salt
1 cup rice vinegar
2 Tbsp. water
2 large unpeeled cucumbers (with small seeds), very thinly sliced
1 cup diagonally sliced celery
1/4 pound cooked small shrimp
1/4 pound cooked small scallops
1 Tbsp. toasted sesame seeds
Combine sugar, cornstarch and salt in small saucepan; stir in vinegar and water. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Cool completely. In large bowl, combine dressing with cucumbers, celery, shrimp, scallops and sesame seeds. Refrigerate 2 hours or overnight. Stir before serving. Yield: 6 servings.