Asian Cucumber Salad Recipe


  • ¼ teaspoon sesame oil
  • ¼ teaspoon reduced-sodium soy sauce
  • Dash salt and pepper
  • 4-½ teaspoons rice vinegar
  • ½ teaspoon honey
  • ½ large cucumber, thinly sliced
  • ½ medium sweet red pepper, julienned

1. In a serving bowl, combine the vinegar, honey, oil, soy sauce, salt and pepper. Add cucumber and red pepper; stir to coat. Cover and refrigerate for at least 30 minutes, stirring occasionally. Serve with a slotted spoon. Yield: 2 servings.

View full recipe at SpringPad


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