Prep 10 mins
Cook 10 mins
A quick cool & refreshing use for the cucumbers coming out of the garden when gets hot. Just quarter & seed, then proceed with recipe if you don't have seedless cucumber or use 6 or 8 pickling cucumbers. Same with the peppers - use what you have - minis, cherries, any sweet pepper will work. Whatever you have, use it! Exotic but not too exotic - good foil for grilled fish or poultry, even BBQ'd pork. Found in The Seattle Times. Cook time is setting time. I plan to chill several hours before serving to wilt the cucumbers a little.
- 1 cucumber, large seedless, thinly sliced on the bias
- 1 yellow bell pepper, cored, seeded and thinly sliced
- 1 red bell pepper, cored, seeded and thinly sliced
- 118.29 ml red onion, thin-sliced
- 1 navel orange, peeled, halved and thinly sliced
- 14.79 ml low sodium soy sauce (tamari OK too)
- 29.58 ml mirin
- 14.79 ml rice vinegar, unseasoned
- 4.92 ml sriracha sauce (sambal oelek OK too)
- 9.85 ml brown sesame seeds (black OK )
- Combine all ingredients in a large mixing bowl and allow to sit 10 minutes before serving.
What a flavor loaded salad - I loved it. I cut the recipe back for one serving. Served with a bit of cottage cheese. I used Sambal Oelek and only regular Sesame seeds.This would be a perfect choice as a side for a Thai meal - A very definite do again salad