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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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This salad is great with rice and grilled teriyaki chicken or a peanut noodle dish. -Greta Snyder, Chehalis, WA Ingredients:
1 3/4 cups (2-inch) julienne-cut english cucumber (about 1 large) |
1/4 teaspoon kosher salt |
1 cup red bell pepper strips |
2 tablespoons rice vinegar |
2 teaspoons grated peeled fresh ginger |
2 teaspoons dark sesame oil |
1/4 teaspoon crushed red pepper |
1/4 teaspoon black pepper |
Directions:
1. Place cucumber in a colander; sprinkle with salt. Toss well. Drain for 20 minutes. Combine cucumber and bell pepper in a medium bowl.
2. Combine vinegar, ginger, and oil, stirring with a whisk. Pour over cucumber mixture; toss gently to coat. Stir in crushed red pepper and black pepper.
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