Cucumber Salad

Ingredients
2 small English cucumbers, thinly sliced
2 medium carrots, thinly sliced
1 large sweet red pepper, julienned
½ medium red onion, thinly sliced
2 green onions, sliced
½ serrano or jalapeno pepper, seeded and thinly sliced, optional

Marinade
⅓ cup sugar
1⅓ cup rice vinegar
1⅓ cup water
1 teaspoon each salt, garlic powder and pepper
1 teaspoon sesame oil
1 teaspoon reduced-sodium soy sauce
1 small garlic clove, minced
½ teaspoon minced fresh gingerroot
¼ teaspoon cayenne pepper, optional

Optional toppings: Minced fresh cilantro, chopped peanuts and additional sliced green onion

Directions
In a large bowl, combine the first 6 ingredients. In a small bowl, mix marinade ingredients, stirring to dissolve sugar. Pour over vegetables; toss to combine. Refrigerate, covered, 30 minutes or overnight.
Serve with a slotted spoon. Top as desired.

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