Pepper & Cucumber Salad Recipe
Yield: 1 ServingsRecipe by luhu.jp
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
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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Source from luhu.jp
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.
++++-
Source from luhu.jp