Pepper & cucumber salad

1 Servings

Ingredients

Quantity Ingredient
2 larges Cucumbers (abt. 2 lbs.)
1 teaspoon Salt
2½ teaspoon Sugar
1½ each Tb White vinegar
1½ teaspoon Sesame oil
½ cup Sweet red peppers; julienned
Peel, wash and dry cucumbers. Cut in half

Directions

YIELD: 4 SERVINGS

lengthwise and remove seeds with a spoon or a grapefruit knife. Slice into ¼-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: 58⅘ cal, 2 g fat, 0 mg chol, 538 g sod.

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