Ingredients
YIELD 4 SERVINGS
2 large cucumbers (abt. 2 lbs.)
1 tsp salt
2 1/2 tsp sugar
1 1/2 each tb white vinegar
1 1/2 tsp sesame oil
1/2 cup sweet red peppers, julienned
1 peel, wash and dry cucumbers. cut, in half
Directions
lengthwise and remove seeds with a spoon or a grapefruit knife. Slice
into 1/4-inch pieces. In a bowl, thoroughly mix the cucumber slices
with the salt and allow to rest for 1 hour (this will remove excess
water from the cucumbers). Drain off water and add sugar, white
vinegar and sesame oil. Mix well. Add julienned peppers and toss
together. Allow to marinate, covered and refrigerated overnight.
Serve cold. Adapted "From the Earth: Chinese Vegetarian Cooking" by
Eileen Yin-Fei. Per serving: 58.8 cal, 2 g fat, 0 mg chol, 538 g sod.
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Servings: 1 servings
Pepper & Cucumber Salad Recipe brought to you by Recipe Ideas
Categories: Cucumber; Salad; Vegetable
The History of Recipes
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We hope you enjoy this Pepper & Cucumber Salad recipe.
