AuthorMike EgrieCategoryDifficultyBeginner
Spicy Cucumber and Veggie Sweet Salad
Yields4 Servings
Prep Time10 mins
 2 medium cucumbers, sliced thin
 10 mini sweet peppers, sliced thin round
 1 red onion, sliced thin
 ¼ cup seasoned rice vinegar
 ½ cup fresh cilantro, chopped
 4 tbsp low sodium soy sauce
 2 tbsp fresh ginger, grated
 2 tbsp sesame oil
 1 tsp garlic, minced
 1 serrano pepper, minced
 Salt & pepper to taste
1

In a bowl, toss together cucumbers, mini sweet peppers and red onion. Set aside

2

In another bowl, whisk together remaining ingredients until well blended. Combine all ingredients and serve.

How to Select:
Choose bright sweet mini peppers with a glossy finish and firm and plump in texture.

How to Store:
Easy to handle and are not too delicate.  Store sweet mini peppers in the refrigerator for up to a week.

How to Use:
The peppers petite size is convenient to add into most recipes.  Serve raw for a crunch in salads and appetizers or incorporate into stir-fries and rice dishes.

Make it Gluten Free: Dependent on using a Gluten Free soy sauce.

Ingredients

 2 medium cucumbers, sliced thin
 10 mini sweet peppers, sliced thin round
 1 red onion, sliced thin
 ¼ cup seasoned rice vinegar
 ½ cup fresh cilantro, chopped
 4 tbsp low sodium soy sauce
 2 tbsp fresh ginger, grated
 2 tbsp sesame oil
 1 tsp garlic, minced
 1 serrano pepper, minced
 Salt & pepper to taste

Directions

1

In a bowl, toss together cucumbers, mini sweet peppers and red onion. Set aside

2

In another bowl, whisk together remaining ingredients until well blended. Combine all ingredients and serve.

Spicy Cucumber and Veggie Sweet Salad
X